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Cinnamon and vanilla preserved cherries recipe

Cinnamon and vanilla preserved cherries recipe

4 ratings

A sweet and juicy taste of summer, these preserved cherries are best served with ice cream or spooned over cakes and puddings. See method

Ingredients

  • 175g caster sugar
  • 100ml Armagnac, or other brandy
  • 1 orange, zested and juiced
  • 1 cinnamon stick
  • 1 vanilla pod, halved, or 1-2 tsp vanilla extract
  • 450g cherries, pitted (or frozen pitted cherries)

Each serving contains

  • Energy

    330kj
    78kcal     4%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    16g 18%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 16.3g Protein 0.3g Fibre 0.6g

Method

  1. Put the sugar in a pan with the brandy, orange juice, cinnamon, vanilla and 75ml water. Cook over a low heat, stirring, until the sugar dissolves. Bring to the boil and cook for 8 mins or until thick and syrupy. Reduce the heat to low and add the orange zest and cherries. Cook for 5 mins, or until the cherries have softened slightly.
  2. Pour into a 1ltr sterilised* clip-top jar or a few sterilised jam jars. Seal, then leave to cool and steep at room temperature for at least 3 days. They can be kept for up to 2 months in a cupboard. Once opened, keep chilled and eat within 2 weeks. Serve with ice cream or spoon over cakes and puddings.
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