Sweet and sour cherry marmalade
Easy to make, this accompaniment for ham, duck or venison is a treat for that special meal. It can be made a day or two before and kept in the fridge.
| Step |
|---|
| 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. |