Cherry Compote
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups fresh or frozen cherries, pitted
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Pinch of salt
Directions
1. Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar. Turn the heat to medium, cover, and cook for 10 minutes, lifting the lid and stirring them frequently, to encourage juicing and to make sure the liquid the cherries exude doesn’t foam up and overflow. 3. After 10 minutes of cooking, add the sour cherries, if using, and cook for 5 to 10 more minutes, until the cherries are wilted and completely cooked through. 2. Remove from heat and stir in the kirsch and almond extract. Let cool before storing or serving. The juices will thicken as the compote sits.