Sweet and sour cherry marmalade
|onion, thinly sliced
|bay leaf (optionl)
|fresh cherries, stoned and halved
|red wine vinegar (or substitute part with shiraz)
|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.