These are perfect local accompaniment to a Christmas ham or turkey. Gone will be your cranberry sauce, replaced by these little pockets of joy. They’re also fabulous with a cheese board or on ice cream for a savoury twist.


  • 1 kg cherries6 strips orange zest350 g (1 1/2 cups) caster sugar500 ml (2 cups) white wine or apple cider vinegar180 ml (3/4 cup) water10 cloves2 cm piece of fresh ginger, smashed2 cinnamon sticks6 cardamom pods, bruised


  • 1.

    Wash cherries. Remove stems and pits. Keep the cherries whole and set aside. Combine all the ingredients except the cherries in a saucepan. Bring to the boil, then reduce heat and simmer for 20 minutes. Add the cherries and cook for another 10 to 20 minutes, or until cherries are tender.Spoon cherries into jars, leaving 1/4 inch (0.5 cm) headspace. Ladle hot cooking liquid over cherries, leaving 1/4 inch (0.5 cm) headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 205kj
  • Protein 0g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: For best flavour, allow cherries to marinate for at least three months before eating.


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