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Servings 4
Calories 330 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 600 g cherries, stoned
  • 275 ml cider vinegar
  • 115 g dark brown Muscovado sugar
  • 115 g light brown muscovado sugar
  • 1.5 tbsp salt
  • 10 cloves
  • 0.5 cinnamon stick
  • juice of 2 large lemons

Instructions
 

  • Sterilise a 750ml preserving jar. Wash the fruit well in plenty of cold water and dry well.
  • Place the vinegar, sugars, salt, cloves, cinnamon stick and lemon juice into a pan and heat gently until the sugar dissolves.
  • Add the cherries, turn up the heat and cook until the fruit softens slightly, but make sure the fruit stays whole.
  • Remove from the heat using a slotted spoon, carefully pack the fruit into the warm preserving jar.
  • Place the pan back on the stove, and rapidly boil for 2 minutes until slightly syrupy and thickened. You should end up with enough syrup to fill the jar perfectly. If not the syrup needs to be cooked for a little longer.
  • Pour over the warm cherries and seal the jar.
  • Cool and leave for a minimum of one week in a cool dark place, before eating. The cherries will keep for up to one year in the fridge.
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Nutrition Facts
Sweet Pickled Cherries
Amount per Serving
Calories
330
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
2637
mg
115
%
Potassium
 
460
mg
13
%
Carbohydrates
 
82
g
27
%
Fiber
 
4
g
17
%
Sugar
 
75
g
83
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cherries
Course Dessert, Fruit
Cuisine ITV This Morning, Summer
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