RHS Grow for Flavour: Tips & tricks to supercharge the flavour of homegrown harvests by Wong James

Author:Wong, James [Wong, James]
Language: eng
Format: azw3, epub
Publisher: Octopus
Published: 2015-03-04T16:00:00+00:00

SQUISH 500g (generous 1lb) sour cherries between your fingers in a large mixing bowl to create a rough pulpy mush. Do not bother to remove the stones. It’s gloriously messy, but I promise you the results are worth it.

SPRINKLE over 250g (10oz) sugar and toss roughly to combine. Cover with a plate and leave to rest on a sunny windowsill for 24 hours.

ADD the juice of 1 lemon and simmer the mix very gently on a low heat for 15 minutes, just until the crushed fruit softens and goes slightly transparent.

PRESS the piping hot fruit through a sieve using the back of a spoon to remove the stones.

POUR into sterilized jars: it should keep in the fridge for at least a month. Or freeze it in ice-cube trays and defrost as needed.

P.S. This is equally incredible drizzled over Greek yogurt and granola or – for the less virtuous – used to lace a glass of Prosecco.

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