A really simple little savoury number. Great to serve at a barbecue.
250 g cherries (225 g stoned weight)
1 clove garlic
1 tablespoon balsamic vinegar
1 ½ tablespoon soft brown sugar
1 teaspoon yellow mustard seeds
1. Pit the cherries and finely chop the shallot and garlic and place in a pan with the rest of the ingredients,
2. Bring to a boil, cover and simmer for about 2-3 minutes or until the cherries are tender.
Serve warm or cold.