Name: Easy cherry compote
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Makes 3 x 450g jars
Cuisine: British
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

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Easy cherry compote

Easy cherry compote

Good Food team

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Makes 3 x 450g jars

Easy

Prep: 30 mins

Cook: 35 mins

A star rating of 4.6 out of 5.5 ratingsRate

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This rich compote makes a perfect addition to pancakes for brunch

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A star rating of 4.3 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per tbsp

kcal46
fat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
salt0g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

TIP

To sterilise your jars, wash well in hot, soapy water, then leave to dry in a low oven. Alternatively, run them through a dishwasher cycle. Fill the jars while they’re still warm.

Recipe from Good Food magazine, June 2009

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A star rating of 4.6 out of 5.5 ratings

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