Ingredients
1 tspn lemon juice
1 cinnamon stick
1 lemon, zested
375g fresh, tinned or bottled morello cherries, pitted
1/2 cup (110g) caster sugar
2 cups (500ml) water
1 tspn lemon juice
1 cinnamon stick
1 lemon, zested
375g fresh, tinned or bottled morello cherries, pitted
1/2 cup (110g) caster sugar
2 cups (500ml) water
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Methods
Prep time: 10 mins / Cook time: 20 mins.
METHOD
1
Place the water and sugar in a pot and place over high heat. Bring to the boil.
2
Add the lemon zest and cinnamon stick and continue to cook until syrupy.
3
Add the pitted morello cherries and cook until quite viscous, but not falling apart; there should be almost no syrup left, just enough to hold the softened cherries together.
4
Remove from the heat, add the lemon juice and cool until ready to serve.
Maggie's Tip: As fresh Morello cherries are hard to obtain, choose highest quality bottle or tinned Morello cherries. Deep coloured cherries seem to be the best quality.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 20 mins.
METHOD
1
Place the water and sugar in a pot and place over high heat. Bring to the boil.
2
Add the lemon zest and cinnamon stick and continue to cook until syrupy.
3
Add the pitted morello cherries and cook until quite viscous, but not falling apart; there should be almost no syrup left, just enough to hold the softened cherries together.
4
Remove from the heat, add the lemon juice and cool until ready to serve.
Maggie's Tip: As fresh Morello cherries are hard to obtain, choose highest quality bottle or tinned Morello cherries. Deep coloured cherries seem to be the best quality.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
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