Easy cherry compote
This rich compote makes a perfect addition to pancakes for brunch
- Prep: 30 mins
Cook: 35 mins
- Makes 3 x 450g jars
- Easy
Ingredients
- 1kg cherries, stoned weight (you'll need to buy about 1¼kg, then de-stone them)
- 500g jam sugar (the one that has pectin added)
- juice ½ lemon
- 4 tsp brandy
Tip
To sterilise your jars, wash well in hot,
soapy water, then leave to dry in a low
oven. Alternatively, run them through
a dishwasher cycle. Fill the jars while
they’re still warm.
Method
-
Put the cherries into a wide, deep
frying pan, add 150ml water, then bring
to the boil. Cook for 15 mins, stirring
now and again until the fruit is starting
to soften. Tip in the sugar, stir until it
dissolves, add the lemon juice and
brandy, then bring back to the boil.
-
Cook for 15 mins until the fruit has
collapsed a little and the sauce is syrupy,
smooth and dark purple. Spoon a little of
the juice onto a saucer and leave to cool
for 30 secs. Push it with your finger; it’s
ready if the syrup wrinkles. Ladle into
sterilised jars (see tip, below) and seal.
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