Makes

Preparation

10min

Cooking

45min

Skill level

Easy
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.