Cherry and Mint Salsa
- 200g fresh red cherries
- 2 tablespoons white vinegar
- 2 tablespoons caster sugar
- 2 tablespoons brandy
- 1 handful fresh mint leaves
Remove the stalks from the cherries and slice around the stone through the width. Twist the 2 halves apart.
When you have sliced all the cherries in half, remove the stones, you can twist them out with your fingers but take care not to crush the fruit.
Toss in a bowl with the vinegar, sugar and brandy. Shred the mint leaves into a fine chiffonade and toss with the cherries.
Keep chilled until serving time. Serve with roasted Rangitikei Corn Fed Chicken for Christmas lunch or dinner.