Sour Cherry Chutney

  • 5ml Rapeseed oil
  • 1 onion, finely sliced
  • 1 x 350g jar Morello cherries in syrup
  • 50ml Balsamic vinegar
  • 50g Sultanas
  • 1 star anise
  • 1. Heat the oil and gently cook the onions for 10 minutes until transparent but not coloured.
    2. Add the cherries (including the syrup), balsamic vinegar, sultanas and star anise.
    3. Bring to the boil then simmer for 45 minutes until reduced and thickened.
    4. Serve warm as an accompaniment to pork or duck.
    You can also allow this to cool and serve with cheese, pâté or cooked meats.

    Cherry & Almond Crumble

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    Looking for a quick and simple pudding?  Then look no further.  As I was on a course with work today, and my hubby was cooking dinner, I wanted something that was quick and tasty for dessert.  I always have the basics in my cupboards but I also had a jar of pitted cherries that I’d bought in Lidl recently, so put a tasty recipe together in about 5 minutes ready for the oven. (Apologies for the photo quality, it was taken on my phone).

    Crumble
    110g (4oz) Self Raising flour
    60g (2oz) Ground almonds
    85g (3oz) Demerara sugar
    85g (3oz) Butter, chilled

    Filling
    680g (24oz) jar (350g/12 1/4oz drained weight) pitted cherries in syrup (Lidl)
    30g (1oz) Granulated sugar
    5ml (1tsp) Almond extract
    10ml (2tsp) cornflour
    15ml (1tbs) cold water

    1.   Preheat the oven to 180C/350F/Gas 4.
    2.   Mix together the flour, almonds and sugar.
    3.   Cut the butter into small cubes and rub into the flour/almond/sugar mixture until it resembles bread crumbs.
    4.   Drain the cherries, putting the juice into a small saucepan.
    5.   Place the drained cherries in the bottom of a 25cm/10″ round dish.
    6.   Add the granulated sugar to the cherry syrup and bring to the boil.
    7.   Continue to boil for 5 minutes until reduced by a third.
    8.   Mix the cornflour with the cold water.
    9.   Add the almond extract and the cornflour mixture to the boiling syrup.
    10. Continue to boil, STIRRING CONSTANTLY, until thickened.
    11. Pour thickened cherry syrup onto your cherries in the dish.
    12. Sprinkle your crumble mix over the top evenly.
    13. Cook for 30-35 minutes until golden.
    14. Remove and serve hot with custard / ice cream / cream according to your preference.

    Hope you enjoy this as much as we did this evening.

    Rosie
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