Skip to content
- ½ kg cherries washed
- 500ml white vinegar
- 350g caster sugar
- 3 bay leaves
- 1 stick cinnamon
- 8 cloves
- 10 black peppercorns
- 1 sprig rosemary
- 1 star anise
Bring all ingredients to the simmer except the cherries and simmer for a few minutes to infuse the flavours. Add the cherries and simmer for 1 minute and turn off the heat. Pour into sterilized jars and seal. Store at least 2 weeks before use. A great accompaniment to cold meats, all poultry, pork or try adding them to a watermelon haloumi salad, or a cheese plate.