Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 tablespoon thyme leaves
• 500g frozen pitted sour cherries
• 1 tablespoon finely grated orange rind
• 1⁄4 cup (60ml) orange liqueur
• 1⁄3 cup (80ml) red wine vinegar
• 1 cup (220g) caster (superfine) sugar
• Sea salt and cracked black pepper

Instructions

1. Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1–2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30–35 minutes or until reduced and glossy. Allow to cool completely at room temperature.