I prefer the cherries with the stones left in. They keep a better shape and the stones go in the duck cherry glaze. However, we often do some batches with the stem and stone left on and some without, and often it is a matter of time availability that dictates how they are done.
The resulting cherry vinegar is terrific and we always add some to our cherry glaze for duck or also great with pork.
500g caster sugar
500g Vine Valley white wine vinegar
5g whole black pepper
10g juniper berries, bruised
1 bay leaf 1kg cherries
Put the sugar, vinegar and spice into a stainless-steel saucepan and place them on high heat. Stir just long enough to lift the sugar from the bottom and bring to the boil.
As soon as the sugar is dissolved, add the cherries, bring to the simmer, simmer for one minute then remove from the heat. Bottle while still hot in clean sterilised jars, refrigerate once opened.
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