Sweet & Sour Cherry Marmalade

Easy to make, this accompaniment for Ham, Duck or Venison is a treat
for that special meal and a great alternative to "pineapple".
It can be made a day or two before hand and kept in the fridge
and either served cold or warmed through.

You will need:

1 tablespoon of butter (about 25gms)
1 Onion thinly sliced
1 bay leaf (optional)
5 cloves (optional)
300gms of Fresh Cherries (gross weight) then stoned and halved
2 tablespoons of Caster Sugar
3 tablespoons red wine vinegar (or substitute part with Shiraz)

Method:

Melt the butter in a heavy saucepan - add the onion, stir well, cover and simmer for about 25 minutes.
Important not to let it burn - should soften down and colour gently.

Add the stoned and halved cherries, sugar and vinegar and simmer for about 15 minutes
until liquid is evaporated and you have a runny jam like consistency.

Cool and store in an airtight container in fridge until ready to use.