17 Aug Sour Cherry Compote
Posted at 10:48h in Appetizers & Tapas
Sweet, tart, rich, and full bodied like a good glass of red wine, this compote is divine on chicken liver pâté, in your morning yogurt, on cheese, pork, steak, or on a spoon straight out of the jar.
You will need:
24 oz jar sour cherries, pitted
1 cinnamon stick
3 tablespoons light brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
half lemon, just the peel
- Place the cherries and their liquid in a saucepan on medium heat.
- Reduce liquid by half, and then add the cinnamon, sugar, and red wine.
- Continue to cook down until you have nothing left but a glaze and cherries, then mix in the balsamic and lemon peel.
- Let cool and store in an airtight container in the fridge for up to 2 weeks.
Photography+food+styling by Linda Pugliese | Food+styling by Jeanne Lurvey