Friday, August 21

Cherry Compote

Cherry Compote
(from my ancient Purity Cookbook)

2 quarts sour cherries, pitted, set aside

In a saucepan,
combine and boil for 5 minutes:

2 cups dry red wine
1 cup white sugar
2 Tbsp lemon juice
1 tsp grated lemon rind

Add cherries, cook until syrup is reduced to 2/3 of original volume.

Combine and blend into syrup:

1 tsp cornstarch
1 Tbsp cold water

Simmer 5 minutes and flavour with:

2 Tbsp Kirsch or cherry brandy.
Can replace with Almond Extract, but use less

Pour syrup over cherries.
Ladle into sterilized jars. Makes 6 6-oz jars.

Very nice over ice cream or pancakes.


1 comment:

  1. We gave a jar of this to friends one Christmas. Warren seemed very grateful for the jar of 'cherry compost', as he called it. Ha ha!