RECIPE - BOOZY CHERRIES

BOOZY CHERRIES!

Great Christmas present.

½ cup caster sugar

¼ cup boiling water

1 ½ cups golden rum

1 cinnamon stick

4 cups cherries, stalks removed but stones intact

Put the sugar and boiling water in a small saucepan and stir to dissolve the sugar over a low heat. Add the rum and cinnamon stick and heat gently – do not let it boil. Remove from the heat and let cool to room temperature.

Prick the cherries with a fork or skewer, then pack them into a one-litre glass jar with a tightly fitting lid. Pour over the sugar and rum syrup, then cover tightly.

Store in the fridge for at least a week before using – the fruit can be used to top cakes or ice cream, and you can add the rum to cocktails or drink over ice with a slice of lemon.

Recipe courtesy Lucy Corry NZ Gardener 2020 Garden Diary