- 675g black cherries
- 120g seedless raisins
- 4 tbsp Chatsworth honey
- 4 tbsp brown sugar
- 2 tsp ground mixed spice
- 150ml white wine vinegar
- Stone the cherries, saving any juice which runs.
- Put all the ingredients into a thick bottomed, non-aluminium pan and simmer gently, stirring continuously until the sugar has dissolved.
- Bring to the boil and boil fast for five minutes, then simmer for 30 minutes, stirring well.
- Put into jars and seal tightly.