These are a fabulous accompaniment to cheese, game, cold meats or pates. Sharpness and sweetness, side by side, dancing in harmony. The cinnamon adds a good warmth and tastes just like Christmas. I served these first alongside a seared foie gras starter on Christmas Day of 2012. It went well, but works deliciously with lots of other things too!
Tasty and a little bit different.
Enjoy.
Tasty and a little bit different.
Enjoy.
Recipe
Ingredients (makes about a cup):
200g cherries
2 cups balsamic vinegar
2 tablespoons sugar
1 tablespoons salt
1 cinnamon stick
Method:
1. Put a cup of balsamic vinegar, a cup of water, 2 tablespoons of sugar and a tablespoon of salt into a pan and bring to the boiling point. Take off the heat and pour over the cherries and add the cinnamon stick. Pour straight into a jar and seal, if you want to keep it – you can store this for months. If you want to eat it immediately, leave to infuse for 4+ hours and serve.
Ingredients (makes about a cup):
200g cherries
2 cups balsamic vinegar
2 tablespoons sugar
1 tablespoons salt
1 cinnamon stick
Method:
1. Put a cup of balsamic vinegar, a cup of water, 2 tablespoons of sugar and a tablespoon of salt into a pan and bring to the boiling point. Take off the heat and pour over the cherries and add the cinnamon stick. Pour straight into a jar and seal, if you want to keep it – you can store this for months. If you want to eat it immediately, leave to infuse for 4+ hours and serve.
Pickling liquor
Beautiful cherries
