This winter-inspired relish is amazing for a wide variety of dishes, and especially roast meals.
1 x 400 gram tin pitted dark cherries in syrup
1 tablespoon brown sugar
1 cinnamon stick
2 whole star anise
1 teaspoon fish sauce
1 tablespoon lime juice
Put the cherries and syrup, sugar, cinnamon and star anise into a small saucepan and bring to the boil. Simmer for 15 minutes or until most of the syrup has reduced to a thick sticky glaze on the cherries. Add the fish sauce and lime juice, adding a little more of each if needed to balance the flavours. Serve warm or at room temperature.