Cherry and Rose Harissa

A sweet, tangy and spicy fermented sauce combining cherries, fresh chillies and rose. This versatile harissa is lovely stirred into yoghurt, spooned over burgers or eggs, or used to add a little extra flavour to ketchup.

Makes: Approximately 200g
Preparation time: 15 minutes
Fermentation time: At least 1 week, up to 4 weeks

Ingredients

• 100g sweet cherries, stones removed

• 100g red chillies, thinly sliced

• 1 garlic clove, peeled and sliced

• 1 tbsp wild rose petals or rose buds, or 1 tsp rose water

• A twist of black pepper

• 200ml filtered water

• 8g sea salt

Optional smoky addition

• 1 heaped tbsp smoking wood chips

• A small square of muslin and some string

Method

1. Pack the pitted cherries, sliced chillies, garlic and rose petals, buds or rose water into a clean 250–300g glass jar. Add a twist of black pepper.

2. For a smoky flavour, toast the wood chips in a dry frying pan until fragrant. Allow them to cool, then wrap them in muslin and tie securely. Place the parcel in the jar.

3. Mix the water and sea salt until dissolved.

4. Pour the brine into the jar, filling it to the top, and close the lid.

5. Place the jar on a plate to catch any escaping liquid. Leave to ferment at room temperature for at least a week, until the mixture begins to bubble and the chillies soften. Leave for up to 4 weeks for a tangier flavour.

6. Remove the wood-chip parcel, if used, and drain the fruit mixture, reserving the brine. Remove any whole rose buds.

7. Transfer the fruit mixture to a food processor. Add 3–4 tbsp of the reserved brine and blend until smooth or textured to your liking.

8. Add more brine if needed to achieve your preferred consistency. You can also add a little honey or maple syrup to sweeten the sauce.

9. Transfer to a clean jar or bottle and refrigerate.

Variation: Dry-Brined Cherry and Rose Harissa

1. Blend the cherries, chillies and garlic with the rose ingredients.

2. Weigh the blended mixture and add 2g of sea salt for every 100g.

3. Pack into a clean jar, leaving a little space at the top. Cover with suitable leaves or the optional cooled wood-chip parcel.

4. Ferment at room temperature for at least 5 days, ideally up to 2 weeks, then refrigerate.