If you want a simple Christmas recipe that will make a big impression, you can’t go past this spiced cherry sauce.
Plus, it’s so versatile it makes the perfect last-minute gift for the family and friends you’ve forgotten to buy for.
For more information about Lyndey Milan’s upcoming culinary tours to Puglia and Morocco, head here.
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Spiced Cherries
Preserving spiced cherries in this way is a wonderful way to extend the too short cherry season. They also are a great addition to your Christmas table and make a wonderful gift.
- Makes 1 kg
- Preparation 5 minutes, plus resting and preserving time
- Cooking 10 minutes
Ingredients
- 1 kg firm, best-quality cherries with stems and stones
- 1½ cups (375 ml) balsamic or white wine vinegar
- 500 g white or soft brown sugar
- 1 piece cinnamon quill
- 1 teaspoon whole allspice
- 1½ teaspoons cloves
- 2 bay leaves
- ½ teaspoon salt
Method
- Pack the fruit into clean glass jars (or one large one).
- Place the remaining ingredients and 1½ cups (375 ml) water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes. Pour over the cherries and leave for 3 days.
- Strain the liquid from the cherries and boil it for about 3 minutes. Pour it over the cherries again, then seal the jars and wait for at least a month before opening. Serve with terrines, charcuterie or pork.
Lyndey’s Note: To sterilise jars, wash the jars and lids in hot soapy water, then place in a low (120°C) oven for 30 minutes. Alternatively, put the jars and lids in a large saucepan of cold water and bring to the boil. Simmer for 10 minutes, then remove with clean tongs and place in a low oven or drain upside-down on a clean tea towel. Do not dry them with a tea towel. The jars must be completely dry before they are ready to use.
Christmas Ham Pull-Apart
This is something to please all the family transforming left-overs into Christmas Ham Pull-Apart. Using a bone-in ham, you are guaranteed it is all Australian.
- Serves 4
- Preparation
- Cooking 15 – 20 minutes
Ingredients
- 1 long baguette (can be day old)
- 200 ml crème fraiche or light sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped garlic
- Chives
- 100g gruyere or other tasty cheese plus extra to scatter
- 200g slices of left-over glazed ham + 50g diced
Method
- Pre-heat oven to 200’C.
- Use a sharp or serrated knife to cut slices part-way through the bread every 3cm, leaving the bottom of the loaf attached.
- Combine crème fraiche or light sour cream, mustard, gruyere and chives in a bowl. Season to taste.
- Spread the cheese mixture between the partially cut slices of the bread.
- Push in ham slices and a sage leaf. Scattering with remaining cheese and finely diced ham.
- Wrap in foil, place on a baking tray and bake for 15 – 20 minutes or until the cheese has melted and the bread is crisp, opening the foil for the last 5 minutes of baking. Serve immediately.
