This can be made up to a week in advance and kept in the fridge. In the Antipodes this makes a great relish to serve alongside the Christmas turkey or ham as the summer cherries will be out.
Place sugar and juice in a pan and bring to the boil; stir until sugar dissolves. Cook over a high heat until sugar caramelises, then add zest and fruit. Stir well and cook for 2 minutes. Add vinegar, chilli, garlic and bayleaf and rapidly simmer 5 minutes, until the sauce thickens. Pour into a sterilised jar and seal. Keep refrigerated.
© 2003 Peter Gordon. All rights reserved.