500g cherries, pitted
2 tsp freshly grated ginger
2 small red chillies, finely chopped
2 tbsp. lemon juice
1/4 tsp. ground allspice
1 tsp. ground cinnamon
1 cup raw sugar
Place all ingredients in a saucepan and gently simmer for 1/2 hour. Take off the heat and mash with a potato masher. Set back on heat and simmer for another 15 minutes, stirring constantly.
Note: This sauce can be bottled and kept in the refrigerator for 4 weeks. It is also great served on hot buttered toast for breakfast.
Slice the terrine and place on a plate with some of the sauce and slices of pumpernickel bread. Serve with a simple salad of baby rocket leaves and sliced baby Roma tomatoes drizzled with balsamic vinegar and olive oil.