Cherry Compote
(from my ancient Purity Cookbook)
(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
Combine and blend into syrup:
1 tsp cornstarch
1 Tbsp cold water
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.
Pour syrup over cherries.
Ladle into sterilized jars. Makes 6 6-oz jars.
Very nice over ice cream or pancakes.
Very nice over ice cream or pancakes.
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!
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