Cinnamon and vanilla preserved cherries recipe
A sweet and juicy taste of summer, these preserved cherries are best served with ice cream or spooned over cakes and puddings.
See method- Serves 1 litre jar
- 5 mins to prepare and 35 mins to cook
- 78 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 330kJ 78.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 16.3gProtein 0.3gFibre 0.6g
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- 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.
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