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Rich Cherry Compote
This may be served hot or cold with either cream sweets, rich game or poultry.
Ingredients
1½ lb fresh (or canned) Morello, or dark red, cherries
1 tablespoon granulated sugar
Pinch of ground cinnamon
1 wine glass red wine
2-3 tablespoons redcurrant jelly (preferably home-made)
Grated rind and juice of 1 orange
1 dessertspoon-1 tablespoon arrowroot (slaked with 1-2 tablespoons water)
Method
Stone the cherries and put into a pan with the granulated sugar and the cinnamon. Cover pan and heat until the juice runs from the cherries; this will be practically at boiling point. Turn fruit into a bowl.
Put the wine in the pan and reduce it to half quantity, then add the redcurrant jelly, grated orange rind and juice; heat gently until jelly is melted. Add the juice from cherries and slaked arrowroot. Only add about 1 dessertspoon of arrowroot to begin with.
Watchpoint: If preferred, arrowroot may be omitted but it does help to bind the liquid slightly together. If using homemade jelly, it may not dissolve very readily, in which case run the sauce through a strainer before putting in the cherries. Bring this to boiling point, then draw pan aside and add the cherries.
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