So I don’t know if you’ve noticed but there are plenty of cherries around this year. They’re often easy to spot; deep purple-red blotches on the pavement next to scattered stones; vivid red, maroon, purple and black jewels dangling gracefully among smatterings of leaf green; or a broken branch, like that tree at the corner of Mount Pleasant park, that someone overzealously clambered to reach the juicy, tempting fruits.
The majority of Sheffield’s cherries are preferred by the birds, or the jam-makers. Small, dark and slightly bitter. However, there are some real beauties on our sloping shores, that would satisfy the most sophisticated of cherried palates. Anyone walking down Attercliffe high street for the first time would never imagine the bountiful harvest awaiting them in the area’s cemetery. And what a bounty! Think of the tastiest, juciest, sweetest cherry you’ve ever eaten, then imagine picking and eating as many as your stomach can manage sat in the middle of a beautiful 100+ year old tree. Well, you dont have to keep imagining…
Lucy Lad’s Classic Cherry Cordial Recipe
500g de-stoned sour or sweet cherries
250g golden caster sugar
Place the cherries into a saucepan with the caster sugar and water, bring the ingredients to boil.
Leave the mixture to simmer for 5 minutes until the cherries have started to soften, remove from the heat and allow to cool.
Place the mixture into a blender and blend until the liquid is smooth.
Pour into sterilised jars/bottles. Refrigerate once opened.
Use within 1 month.