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Blackcurrant and Cherry Cheese
3 lb Blackcurrants; picked over and washed
1 1/2 lb Black cherries; stoned
20 -fluid ounces water
4 -fluid ounces port or rum
2 1/4 lb Sugar
Place the fruit, water and 2 oz of the spirit into a wide, heavy pan. Cook over a medium heat until the fruit is soft and pulpy. Add the sugar and stir over a low heat to dissolve. Bring to the boil and continue boiling gently until it is thick and almost solid, being careful not to let it burn. This can take an hour or three. Add the remaining spirit and stir. Decant into straight-sided glass jars or small tumblers which have been glazed with a thin film of almond oil. Cover with waxed discs and cellophane. Keep for 2-6 months before using. Turn out whole and serve in slices, or melt to use as a sweet sauce.
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