Monday, December 21, 2015
It is summer here in Australia, and cherries are in abundance. For my Christmas boxes, I decided to take advantage of the cheapness and abundance of cherries make cherry jam, using this recipe.
Unfortunately for me, this jam did not want to set - I didn't have any jam setter, so after a while, I decided to call it a day and rebrand my cherry jam as cherry sauce.
It didn't matter in the end - the cherry sauce, as it had now become, was absolutely delicious, especially as I had laced it with a little kirsch to give it a special something.
I ate this sauce from one of the leftover jars spooned over vanilla icecream - although it was also very good straight out of the jar. All in all, there was a silver lining, and I have no complaints about the conversion of my jam into sauce.