Preserved Cherries in Spiced Port

These are a great low-fat accompaniment to ice cream, toasted brioche, waffles or pancakes. They can be stored in the fridge for up to a month. From the November 2005 issue of the 'Australian Good Taste' magazine. Posted for the post ZWT Healthy for the Holidays Challenge!

• Ready In: 25 mins
• Yields: 4 cups

Ingredients

• 1  cup water
• 3⁄4 cup caster sugar
• 1  star anise
• 1  vanilla bean, split lengthways
•  orange rind
• 700  fresh cherries, pitted
• 1  cup port wine

Directions

1. Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
2. Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
3. Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
4. Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.