Author: Anna Hedworth
- 500g cherries
- 350ml white wine vinegar
- 400g caster sugar
- 4 cloves
- 1 cinnamon stick
- pinch chilli flakes
- 10 black peppercorns
- Leave the cherry stones and stalks on, which avoids a lot of faffing about and makes them easy to eat and pretty to look at in the jar.
- Heat the white wine vinegar with the caster sugar, cloves, cinnamon stick, chilli flakes and peppercorns, stirring so the sugar doesn’t stick to the bottom of the pan. Bring to the boil and then add the cherries for 2 mins.
- Scoop the cherries out into a 1 litre sterilised jar.
- Then continue to boil the liquid until it is a bit more syrupy, just for 5 mins or so, then pour over the cherries.
- They should sit for a week or so before you eat them and will still be good after a year, becoming increasingly intense with time.