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.
