Olive-Style Cornelian Cherry Condiment

Rinse the Cornelian cherries (300 g) thoroughly; there is no need to prick them. Use clean jars with a combined capacity of at least 750 ml; this is an estimated allowance for the berries and liquid. Divide the green peppercorns (3 g), clove (3 g), and bay leaf (1 g, about three leaves) among the jars with the berries.

For the liquid, stir the rice vinegar (50 g), sea salt (20 g), erythritol (30 g) instead of sugar, and olive oil (50 g) into the water (300 g). Pour it over the berries, leaving 3–4 mm at the top. Close the lids finger-tight, not firmly sealed.

Sous-vide setting: water bath, 63°C for 2 hours. Carefully remove the jars, tighten the lids, and let them stand until cool. Do not treat a vacuum seal or this heating step as proof of shelf stability: this is a chilled condiment, not a tested pantry preserve.

Store cold. Serve small portions as a tart, savory berry accompaniment to meat or poultry. Cornelian cherries contain fiber and vitamin C, though the amount remaining after heating is unknown; some berry carbohydrates remain in each serving.