Cherry compote

There seems to be a bumper crop of cherries in BC this year. They are everywhere in great quantities! They are such a wonderfully versatile fruit – sweet but also very easily savoury – that I find myself using them in almost everything this year.

With a freezer full of them though, I’m also finding new ways to use them. Here’s one of the simplest cherry compote recipes. Many call for brandy and more sugar, or other herbs and variations (like lemon juice or zest, vanilla and rosemary) so this recipe will be fun to play around with. This one is modified from Whole Living but Bon Appetit has a nice simple one too.

1 pound halved and pitted cherries (4 cups)
1/3 cup sugar
1 tsp chopped fresh mint
1 tsp cornstarch (mixed first with water)
2 tsp balsamic
salt and  pepper

In a small saucepan, combine cherries, sugar, fresh mint, and 1 tablespoon water with cornstarch. Bring to a boil and simmer, covered until cherries are soft and liquid is slightly thickened, about 10 minutes.

Remove from heat, add vinegar, salt and pepper.


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