Easy Cherry Compote
Delight your taste buds with this flavorful cherry jam recipe. Sweet, succulent cherries are cooked down with jam sugar, lemon juice, and a hint of brandy to create a rich, syrupy jam bursting with deep purple hues. Spread this luscious concoction on your morning toast or use it as a topping for desserts to savor the vibrant flavors of summer all year round.
— Constant Cookbook
Ingredients
- 1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
- 500g jam sugar (the one that has pectin added)
- juice ½ lemon
- 4 tsp brandy
Instructions
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Cook Time
35M
Prep Time
PT30M
Yield
MAKES 3 x 450g jars
Nutrition
- Calories: 46 calories
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 12 grams sugar
Comments
No comments found.