I have used Womersley Cherry Vinegar to make a Cherry Marmalade as an accompaniment to roast loin of venison. Fabulous!!
450mls Cherry vinegar, 500mls Bitter Cherry (Morello) nectar and 500g Morello cherries (frozen is fine). Mix and reduce to a syrupy consistency.
Sweat and soften 30-40g finely chopped shallots, 50g finely chopped Fennel and about 50g of fresh cep (you can used dried if you have no fresh) without browning in a little butter, for about 10-15 mins. Add to the Cherry Marmalade and there you have it. Great with medium rare loin venison, adding a rich fruit savoury flavour.