(makes about 2 ½ cups)
350ml red wine vinegar
350g caster sugar
40g ginger, peeled and chopped
1 cinnamon stick
4 gloves
1 onion, peeled and chopped finely
100 g dried apricots, chopped
2 apples, peeled and seeded and cut into small pieces
700 g fresh cherries, pitted
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Heat vinegar and sugar in a large saucepan stirring occasionally until sugar has dissolved.
Add ginger, cinnamon, gloves, onions, apricots and apples and let simmer for 40 minutes, stirring occasionally.
Add cherries and simmer for another 40-50 minutes or until it thickens and becomes syrupy.
Stir in salt and nutmeg.
Remove from the heat and allow to stand for 15 minutes.
Spoon into sterilized jars.
Seal with lid and refrigerate until ready to use.
1 tablespoon Dijon mustard 
1 tablespoon anchovies, drained and roughly chopped
Combine two loosely packed cups fresh basil leaves, a pinch of salt, 1 crushed clove of garlic, 2 tablespoons lightly roasted pine nuts and a quarter of a cup of extra virgin olive oil in a mortar and pestle, food processor or blender. Process, stopping to scrape down the sides of the container occasionally, and add another quarter of a cup of extra virgin olive oil gradually, until you reach your desired consistency. Stir in half a cup of freshly grated Parmesan cheese by hand, just before serving. Store in the refrigerator for a week or two, or in the freezer for several months (omit cheese if freezing – and drizzle top with oil to preserve). Makes 1 cup
100ml mirin
