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Sour cherries in a lightly spiced syrup, served cold with the fruit.
Bring water and sugar to a boil, stirring to dissolve. Add cinnamon, cloves and ginger if using; simmer for 5 minutes.
Remove all whole spices with a small sieve. Add the frozen cherries and return to a gentle simmer for 5–8 minutes, until the fruit is hot and tender but mostly intact.
Transfer to shallow heat-safe containers and cool promptly, then refrigerate for at least 2 hours.
Serve cold with some fruit in each bowl or glass. Check for stray cherry stones and keep leftovers refrigerated.
Frozen pitted sour cherries go straight into the saucepan. Check for any stray stones before serving and remove all whole spices after infusing.
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