Cherry Purée

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 1 kg (2 lb 4 oz) fresh cherries, pitted
  • 60

Method

Place the cherries in a bowl, and mix through the sugar, juniper berry and lemon juice. Leave to macerate for 24 hours, mixing approximately every 6 hours.

Pour the macerated cherries, with the juices, into a widebased saucepan and cook gently over medium–low heat for 1–1½ hours until the cherries are soft and rich in colour. Transfer to a blender and purée until smooth. Pass the purée