A word to the wise- make sure when preparing this you only let people help if they are actually going to be helpful! Mr E thought he was oh so cute with his "One bit of cheese for me and.... one bit of cheese for me". After getting his hand slapped he really wasn't much more help because he likes a looooot of cheese (see photo evidence below). Please do not feel the need to overload it as much as we have!
I mentioned in my last post that cherry butter can be used for a whole host of things, one of which is to make a variation of hoisin sauce which is a hybrid of that and Chinese plum sauce. I know I'm not doing a very good job of explaining it, but believe me, it's yummy. I served it with prawn crackers as a side for another dinner on Friday, and my wonderful big sister (she came to visit, yay! More on that later...) happily devoured the lot (with my help, of course).
1) Preheat your oven to 200C/ 180C fan/ gas 6/ 400f, and place a flat baking tray in the oven to heat.
2) If you're giving it a go, then the Chinese sauce needs to be made first to allow it time to cool. Place all the ingredients in a saucepan and heat it gently in a saucepan. The 'splash' of water will be determined by how thick your cherry butter is- you want the end product of this to be along the same lines as a standard ketchup. Give it a taste and tweak the spices to your taste- I got a bit "5 spice happy" with this one! Once the mixture is just coming to a simmer turn the heat off and leave it to cool.