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To make the pickled cherries: tie the peppercorns, star anise, cardamom, cloves and mace into a muslin bag. Place the wine, vinegar and sugar in a pan and bring to a simmer, reducing the mixture to 500ml. Add the cherries and the spice pouch to the pan, then leave to simmer until the cherries soften. Remove from the heat and strain the cherries (reserving the liquid) onto a tray, so they lie in a single layer. Pour the pickling liquid over the top and place in the fridge to cool. Once cold, transfer the cherries and pickling liquor to a vacuum bag and seal, then leave in the fridge for at least a week to pickle. You will only need 15 cherries for this recipe, but the rest can be used in other dishes and have a shelf life of 6 months