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Easy cherry compote

Easy cherry compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 3 x 450g jars

This rich compote makes a perfect addition to pancakes for brunch

Nutrition: per tbsp
HighlightNutrientUnit
kcal46
fat0g
saturates0g
carbs12g
sugars12g
fibre0g
protein0g
low insalt0g
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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

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.

Goes well with

Recipe from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.4 ratings
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