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.
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.
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