Sour Cherry Compote
Make the most of short cherry season with this easy compote.
Servings: 8
Ingredients
- 2 cups sour cherries (about 1 pint)
- 2/3 cup water or less if using cherry juice
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon kirsch or amaretto optional
Instructions
- Pit the cherries. If desired, drain accumulated juices into a liquid measuring cup. Add enough water to reach 2/3 cup.
- Combine water (or water/juice) and sugar in a small saucepan. Bring to a boil, stirring to dissolve sugar. Continue cooking until a thin syrup forms.
- Add the cherries and stir for 1 minute. If you want to keep the cherries whole, remove from heat now. Alternately, continue cooking over medium for about 5 minutes, until cherries are more broken down.
- Pour into a jar or airtight container and cool to room temperature, then cover and chill until ready to use.
Notes
- Makes about 1 pint.
- Adapted from The Complete Book of Small-Batch Preserving.
