Sweet and sour cherry marmalade

butter 1 Tablespoon
onion, thinly sliced 1
bay leaf (optionl) 1
cloves (optional) 5
fresh cherries, stoned and halved 300 Gram
caster sugar 2 Tablespoon
red wine vinegar (or substitute part with shiraz) 3 Tablespoon
Melt the butter in a heavy saucepan.
Add the onion, stir well, cover and simmer for about 25 minutes. It's important not to let it burn - it should soften down and colour gently.
Add the stoned and halved cherries, sugar and vinegar and simmer for about 15 minutes, until liquid has evaporated and you have a runny jam-like consistency.
Cool and store in an airtight container in the fridge until ready to use.