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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

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

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.
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.