Cherry Compote
Cherry Compote
Open in full-screen mode

Cherry Compote

Preparation
25 MIN
Cooking
10 MIN
Chilling
2 H
Makes
3 cups (750 ml)
Freezes
Share

Ingredients

Preparation

  1. In a saucepan off the heat, combine the sugar and cornstarch. Add the cherries and lemon juice. Mix thoroughly. Place on the heat and bring to a boil. Cook for 5 minutes or until the cherries are tender and the syrup thickens.
  2. Pour into a bowl and cover with plastic wrap directly on the surface of the sauce. Let cool. Refrigerate for 2 hours or until completely chilled.
  3. The compote keeps up to 2 weeks in the refrigerator, or freeze.

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum