- 2 tbsp olive oil
- a child’s thumb of ginger, grated
- 2 garlic cloves, grated
- 1 stick cinnamon
- 3 cloves
- 1–2 whole star anise
- 500 g fresh cherries, stalks removed, pitted
- pinch of five spice
- splash of cider vinegar
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a heavy-based saucepan over medium heat. Add the ginger and garlic, and fry, stirring occasionally.
Place the cinnamon, cloves and star anise on a piece of muslin. Tie up into a bundle. Add the cherries and spice bag to the saucepan. Add the five spice and cider vinegar. Add a little water to moisten the cooking pot. Simmer the sauce for 40 minutes. Fifteen minutes into cooking, remove the spice bag.
Using a stick blender, blend the mixture. Season to taste with salt. Store in the fridge.