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Mulled wine pickled cherries
Mulled wine pickled cherries


  • 750ml red wine
  • 8 sprigs thyme
  • 4 small fresh bayleaves
  • 4 cinnamon quills
  • 1 tsp black peppercorns, coarsely cracked
  • 4 cloves thinly peeled rind ½ orange and ½ lemon
  • 1 cup red wine vinegar
  • 200g caster sugar
  • Sea salt
  • 1kg pitted cherries
  • Makes about 2kg
  • For more great food ideas, subscribe to Taste magazine.

Mulled wine pickled cherries

  • Cooking time: Less than 60 minutes

Combine wine, herbs, spices and rinds in a wide saucepan and simmer over medium heat until fragrant and infused (8-10 minutes). Add vinegar and sugar, season to taste with sea salt and stir until sugar dissolves. Add cherries, bring to a simmer and cook until just tender.

Transfer cherries and liquid (including herbs, spices and rinds) to sterilised jars, seal and refrigerate until required.

Pickled cherries will keep refrigerated for up to 1 month.

Cook's tip

- These spiced cherries are delicious with ham or turkey, but they have uses beyond the festive season. They’re great with roast duck breast or alongside cold cuts or terrines.

- To sterilise jars, you can either run jars and lids on a hot rinse cycle in a dishwasher or wash in hot soapy water, rinse thoroughly, then place upright on a baking tray in a cold oven and heat at 120°C for 30 minutes. Remove and cover with a clean tea towel until using.

Article from the December, 2011 issue of Taste magazine.

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