2 clemengolds or oranges
3 pumps NOMU Vanilla Paste
2 star anise
3 cloves
3 allspice berries
1 whole cinnamon stick
150g castor sugar
1 bottle red wine
100ml brandy
350g fresh, frozen or dried cherries
Slice the clemengolds in half and squeeze out the juice. Place in a saucepan, along with the squeezed halves, Vanilla Paste, the spices and the sugar. Stir to combine, then add the wine and brandy.
Bring to a boil, then allow to simmer over low heat for 20 minutes, stirring occasionally. Add the cherries and simmer for another 20 minutes.
Remove the pan from the heat and pour into a clean sterilized jar. Leave for at least 24 hours for the flavours to infuse. Serve warm or at room temperature with Madagascan vanilla ice cream.
Tips: Bottle up these cherries in a really pretty vintage jar to give as a gift. Make sure to label with the name, bottling date and preparation instructions for the recipient.
2 clemengolds or oranges
3 pumps NOMU Vanilla Paste
2 star anise
3 cloves
3 allspice berries
1 whole cinnamon stick
150g castor sugar
1 bottle red wine
100ml brandy
350g fresh, frozen or dried cherries
Slice the clemengolds in half and squeeze out the juice. Place in a saucepan, along with the squeezed halves, Vanilla Paste, the spices and the sugar. Stir to combine, then add the wine and brandy.
Bring to a boil, then allow to simmer over low heat for 20 minutes, stirring occasionally. Add the cherries and simmer for another 20 minutes.
Remove the pan from the heat and pour into a clean sterilized jar. Leave for at least 24 hours for the flavours to infuse. Serve warm or at room temperature with Madagascan vanilla ice cream.
Tips: Bottle up these cherries in a really pretty vintage jar to give as a gift. Make sure to label with the name, bottling date and preparation instructions for the recipient.
2 clemengolds or oranges
3 pumps NOMU Vanilla Paste
2 star anise
3 cloves
3 allspice berries
1 whole cinnamon stick
150g castor sugar
1 bottle red wine
100ml brandy
350g fresh, frozen or dried cherries
Slice the clemengolds in half and squeeze out the juice. Place in a saucepan, along with the squeezed halves, Vanilla Paste, the spices and the sugar. Stir to combine, then add the wine and brandy.
Bring to a boil, then allow to simmer over low heat for 20 minutes, stirring occasionally. Add the cherries and simmer for another 20 minutes.
Remove the pan from the heat and pour into a clean sterilized jar. Leave for at least 24 hours for the flavours to infuse. Serve warm or at room temperature with Madagascan vanilla ice cream.
Tips: Bottle up these cherries in a really pretty vintage jar to give as a gift. Make sure to label with the name, bottling date and preparation instructions for the recipient.
2 clemengolds or oranges
3 pumps NOMU Vanilla Paste
2 star anise
3 cloves
3 allspice berries
1 whole cinnamon stick
150g castor sugar
1 bottle red wine
100ml brandy
350g fresh, frozen or dried cherries
Slice the clemengolds in half and squeeze out the juice. Place in a saucepan, along with the squeezed halves, Vanilla Paste, the spices and the sugar. Stir to combine, then add the wine and brandy.
Bring to a boil, then allow to simmer over low heat for 20 minutes, stirring occasionally. Add the cherries and simmer for another 20 minutes.
Remove the pan from the heat and pour into a clean sterilized jar. Leave for at least 24 hours for the flavours to infuse. Serve warm or at room temperature with Madagascan vanilla ice cream.
Tips: Bottle up these cherries in a really pretty vintage jar to give as a gift. Make sure to label with the name, bottling date and preparation instructions for the recipient.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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