Cherry Compote
Preparation
25 MIN
Cooking
10 MIN
Chilling
2 H
Output
3 cups (750 ml)
Freezes

Cherry Compote

Ingredients

  • ½ cup (105 g) sugar
  • 2 tbsp (18 g) cornstarch
  • 4 cups (540 g) fresh or frozen cherries, pitted and halved
  • 2 tbsp (30 ml) lemon juice

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.