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Balsamic Cherries

For over 10 years these beautiful Balsamic Cherries have been a Christmas family tradition for us. They’re so delicious that once making them that very first year together with our aunty and our mum, we’ve never been able to celebrate without them.

They’re seriously THAT good!

So good, they’ve replaced cranberry sauce on almost all of our festive tables.

The perfect addition to your Christmas breakfast, lunch or dinner table.

Original, and to this day, we make them to go alongside the most gorgeous Christmas brunch of barbecued sliced ham of the bone (usually made using our mums special glazed ham recipe).

It sure beats bacon!

We serve this with creamy scrambled eggs & chives, toasted sourdough and fresh fruit. Made even better with iced coffee frappes when we have time!

Barbecued Christmas ham, our creamy scrambled eggs, sourdough and the

Balsamic Cherries to top it all off.

It really is the perfect Christmas accompaniment. Don’t be deterred by having to make this preserve from scratch. It really is easy to put together, can be made a week ahead, keeps well and tastes amazing.


Invest in a cherry pitter. It’s the best contraption and makes it’s even quicker!


Recipe for 1kg of cherries. Increase the recipe as required.

INGREDIENTS 1kg cherries (about 800g once pitted) 1/3 cup currants 1/2 cup brown sugar 1/4 cup balsamic vinegar 1 cinnamon stick Sterilised jars to store METHOD 1. Pitt cherries and place in a pot. 2. Add the currants, brown sugar, balsamic and cinnamon. 3. Stir over a medium/high heat till the sugar has completely dissolved. 4. Increase to a high heat and bring to the boil, then reduce to a simmer for 30-35 minutes. Continue stirring every now and then during this time. 5. Remove from heat and allow to cool slightly. 6. Fill jars and refrigerate.

Enjoy the cherries with your Christmas ham, turkey, roast pork or with a special Christmas breakfast just like our family does.


For us, being Christmas morning, we always followed the family tradition of popping a bottle of special French champagne to wake everyone up and open gift together prior to making brunch. We always opted for a bottle of Billecart Salmon, Veuve Clicquot, Laurent Perrier or Perrier Jouet.

If that’s lucky enough to have survived present time, or we have a few bottles, we enjoyed that with brunch as well.

The other beverage options that always work a treat with our Christmas brunch include a Coffee Frappe and a freshly made Pineapple and Mint Crush.

To make the Coffee Frappe, blend espresso shots (to taste) with ice and ice-cream.

For the Pineapple and Mint Crush, blend, fresh or frozen pineapple with fresh mint and a dash of either coconut water or pineapple juice.

Both options work perfectly with brunch on a hot Australian Christmas morning.


Our Christmas brunch has been adapted from a very old Christmas brunch concept originally in a Food Ideas mag over a decade ago. Add or alter our breakfast idea to create your own amazingly beautiful Christmas breakfast. It's the loveliest way to start the day together, and keep you going until your late lunches/early dinners.

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