What are compotes you may ask? Compotes are fresh or dried fruits slowly cooked in sugar syrup to retain their shape. They frequently contain wine or liqueur. Remember all those sour cherries I picked last week? I have a double batch of Sour Cherry Cordial sitting on our counter and I also wanted to try making Cherry Compote. The suggested uses were serving it over a slice of cheesecake or pound cake. Sounded good to me! Well the recipe was so delicious I immediately made a second batch. We’ll be lucky if this lasts until the winter!
Hopefully you can find an orchard near you where you can pick sour cherries!
1 cup dry red wine
2/3 cup sugar
2 tsp lemon juice
4 cups fresh or frozen pitted sour cherries
1 Tbsp cornstarch
1 Tbsp water
1 Tbsp Sour Cherry Cordial or Kirsch
Before you start prepare some jars for canning using a water bath method.
Place the wine, sugar and lemon juice in a medium saucepan. Bring to a boil over high het, stirring to dissolve the sugar. Add the cherries and return to a boil. Reduce heat and boil gently, uncovered for 15 minutes, stirring occasionally.
Remove hot jars from your canner. Remove the cherries from the liquid with a slotted spoon and pack into the jars. Continue simmering the syrup until it is reduced to 2/3 cup.
Stir together the cornstarch and water and stir into the syrup. Return to a boil and boil gently for one minute, stirring constantly. Remove from heat and stir in the cordial.
Pour the syrup over the cherries to within ½ inch of the rim. Place jar lids on and process 15 minutes for half pint jars and 20 minutes for pint jars.
Makes exactly three ½ pints.
Delicious served over vanilla ice cream!