Cherry Compote


  1. Remove the pits from the cherries. Cherry pitter, with a knife, or poke a straw through the centre to push out the pit. Frozen cherries CAN be used, just make sure fully thawed
  2. Add the cherries, sugar, and juice (or water) to a pot and cook over medium heat for 10 minutes, stirring often, until the cherries break down.
  3. Remove from heat and allow the cherry compote to cool. It will thicken slightly as it cools
  4. Transfer to sanitized jar and keep in fridge up to 2 weeks
  5. Best served with cheese plate / charcuterie board, or on Caraway Cheese Biscuits (see other recipe)