Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson
If you are a fan of cranberry sauce you will love this sweet and sour sauce which is a great way to use those seconds or slightly ugly cherries you can often pick up for a bargain.
It goes perfectly with ham or turkey, spread it on sandwiches, use it as a pizza sauce with smoked chicken and Brie, drizzle over BBQ’d venison, or use as a dipping sauce for spring rolls.
3 cloves of garlic, crushed
1 onion, chopped
500g apples, peeled and chopped
1 cinnamon quill
2 star anise
1 cup apple cider vinegar
½ tsp salt
500g cherries, pitted
1 cup brown sugar
Place all the ingredients in a large pot and bring to a simmer. Allow to bubble away slowly until the mixture is pulpy, then puree in a blender or food processor.
Return the sauce to the pan and bring back to the boil. Simmer for 2–3 minutes before pouring into sterilised bottles and sealing.