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Sweet Cherry Compote

Sweet bing cherries and a touch of almond extract make a simple but delicious cherry compote. It only takes 15 minutes to make, but it's endlessly versatile for breakfast, lunch, and dessert options!

  • Yield: about 1 cup 1x

Ingredients

Scale
  • 11 ounces (2 cups) pitted bing cherries
  • 1 3/4 ounces (1/4 cup) granulated sugar
  • 2 tablespoons 100% cherry juice*
  • 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon cold water
  • 1/4 teaspoon almond extract

Instructions

  1. In a small saucepan, stir together cherries, sugar, and juice until evenly combined. Set over medium heat and cook for 10 minutes, keeping the liquids at a simmer and stirring occasionally; the cherries should get soft. With heat on, gently mash cherries, releasing more of their juices and breaking them into smaller pieces, making sure no cherries are left whole. Once done, remove from heat.
  2. Sift cornstarch into a small bowl. Add cold water and whisk until totally smooth (creating a slurry), making sure no undissolved bits of cornstarch are left on the bottom of the bowl. While stirring, slowly pour slurry into cherry mixture.
  3. Place cherry mixture back on stove with the heat slightly over medium. Cook, stirring gently, until the mixture comes to a low boil. Continue to stir and boil for 1 minute. Remove from heat and stir in almond extract.
  4. Cool compote in saucepan at room temperature for 10-15 minutes. Transfer to a jar or other airtight container to cool completely in refrigerator.

Notes

*I bought my cherry juice at Trader Joe's, and I'm sure you can find it at similar stores. You can, however, substitute another juice; just make sure you pick one that will go with the flavors of the compote.