Balsamic Spiced Cherries
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes
- 500g/1.1lbs. cherries, pitted
- 1/2 cup + 1 tablespoon brown sugar
- 1/2 cup red wine
- 1/3 cup balsamic vinegar
- 2 cinnamon sticks
- 2 star anise
- Cornflour slurry made of 1 tablespoon cornflour (fine cornstarch) mixed with 1 tablespoon water
Step 1 - Place the cherries, sugar, wine, vinegar, cinnamon sticks and star anise in a saucepan and bring to a boil. Reduce heat to a simmer and cook for 6-7 minutes.
Step 2 - Turn down the heat to low and add the cornflour slurry and allow to thicken gradually on low heat stirring occasionally. Cool completely. This is great on yogurt and vanilla ice cream. It keeps for 2 weeks in the fridge (just use a clean spoon every time you take some out of the jar).