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Preparing: 15 min
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Cook time: 15 min
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Ingredients:
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Method:
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250 g Picota cherries or other summer berries
2 tbls water
1 tbs dark muscovado sugar
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Remove the stones from the cherries and halve them. Tip the cherries, sugar and water into a pot. Cover the pot with the lid and simmer on medium heat for 10-15 minutes. Do not uncover the pot and don’t stir with a spoon. You can only move the pot to mix the fruits and sugar inside. After this time the cherries should be crunchy and the sugar dissolved.
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1 tsp potato starch
1 tbls lemon juice
2 tbls water
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In a small bowl, dissolve the potato starch in the water and lemon juice, the liquid should be smooth without any lumps.
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Remove the cherries from the heat, uncover the pot and pour the potato starch mixture. Stir with the table spoon. It should thicken immediately. If not, return to the heat and it will be thick very soon.
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Transfer to any glass container or jar. Cool and serve with fresh bread, bread rolls or on toast.
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