Pickled Cherries | Cerises Marinées

This recipe has been a revelation to my tastebuds. Possible one of the best things I’ve made and eaten in quite a while. I made them for the Diner En Blanc or white dinner here in Paris to accompany my Chicken, Pistachio and Cranberry terrine that I made for my audition on MasterChef but also for the white dinner as well. 

Pickled cherries with my MasterChef audition Chicken Terrine.


1 cup red wine vinegar 
1 cup brown caster sugar 
1 cup water 
1 bay leaf 
2 sprigs of rosemary 
500g cherries 


  • Sterilise two medium sized jars
  • Place the vinegar, sugar and water in a medium sized saucepan and bring to the boil 
  • Reduce heat to low and add the bay leaf, rosemary and cherries, place a lid on top and cook on lowest setting for 5 minutes 
  • Turn the heat off and leave for another 5 minutes 
  • Place the cherries in the jars and fill with the liquid 
  • Leave to cool in jars before place in the fridge for at least 4 weeks although because of the delicious tasting cherries they probably won’t last
  • If you have any left over liquid you can return this to the pan with some more sugar and reduce to make a delicious tangy syrup for ice cream.

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