It can be made a day or two before hand and kept in the fridgeand either served cold or warmed through.
1 tablespoon of butter (about 25gms)1 Onion thinly sliced1 bay leaf (optional)5 cloves (optional)300gms of Fresh Cherries (gross weight) then stoned and halved2 tablespoons of Caster Sugar3 tablespoons red wine vinegar (or substitute part with Shiraz)
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 minutesuntil liquid is evaporated and you have a runny jam like consistency.
Cool and store in an airtight container in fridge until ready to use.