Cherry compote

    25 min

    Always use unblemished cherries and leave to infuse in the jars for a couple of weeks before consumption. The cherries taste great with any dessert or ice cream.

    14 people made this

    Serves: 20 

    • 2L red wine
    • 400g sugar
    • 2kg cherries
    • 1 cinnamon stick
    • cloves, whole
    • Sterile jars

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat the red wine in a saucepan (do not boil). Dissolve sugar in it completely. Add in the washed cherries (do not remove the stones) heat over a medium heat, but do not allow to boil.
    2. Place a cinnamon stick and a clove in each jar and fill with the cherry sauce while it's still hot. Place lid on immediately, and turn over on the lid to cool.
    3. Leave to infuse in a cool place for a few weeks.

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