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Fresh Cherries - I do not recommend using these at all. But what you can do is, make a compote, and swirl into the batter to make a Cherry Swirl loaf Cake. Pour half the batter in the loaf pan - Just spoon in the compote on to the batter and swirl using a table knife.

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Cherry Stoner – Seriously… This is an ESSENTIAL bit of kit. There are many on the market, some with ‘splatter guards’ (which seem worse than useless) and fancy pants machines that stone multiple cherries at once. In my experience, you don’t need anything too clever…I use a Chef N’ Cherry Stoner/Olive Pitter. It’s worked for me for years… And if you want to avoid the mess, simply use in conjunction with a deep measuring jug and shoot the stones low!

Remember that if using the candied cherries for cakes and baking, they will need rinsing and drying before adding to the mix. Place the tray with the jars into a cold oven and turn the oven on at a temperature of 160 C/320 F/Gas 3. Wash the jars and lids in hot soapy water and rinse thoroughly, but do not dry them. Make sure you use jars that are heat-proof and that they also have heat proof lids as well. It is really important that the preserving jars used to store your homemade Glacé Cherries are sterilised before using. It is easiest to sterilise the jars while you are making the candied cherries and then to use them straight away. To do this:

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Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again.Our Instant Mashed Potatoes that Taste Homemade recipe Is a dream come true during the holidays. You can serve mashed potatoes for a crowd in minutes, and they won’t even know that the potatoes came from a box. Enjoy the convenience and deliciousness without sacrificing the taste you love.