• 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.