Cherry Compote

Cherry Compote

For some reason, compote has stuck in my mind as something I liked when I was a child.  I have very vague memories of it being made at home, and I remember drinking it, but no longer remember how it tasted, other than pleasant.  Well, yesterday, I was treated to some.

The compote was so incredibly good!  Very refreshing on a hot day.  And amazingly simple to make (even simpler if someone makes it for you   ). Another great thing about this is it’s made with cherries that you wouldn’t put in your jam because they look a little past their prime or the have some spots or other imperfections. As long as they don’t have mold or otherwise spoiled, they’re great here. So that all 20 pounds of the cherry crop I picked (fine, I only picked about half, but still) is used, no waste.

So here’s how you’d do it:

Ingredients:
~2 cups (roughly) sour cherries (no need to pit, unless you want to)
~2 handfuls of raisins (roughly, the regular, dark ones; optional, but they provide the sweetness)
~2 handfuls (about) of dried cherries (optional, they too provide some sweetness)

Steps:
1. Combine all ingredients in a pot with enough water to cover everything, plus an extra inch of water on top.
2. Cook for about 20-30 minutes on medium heat.
3. All done.  Cool and enjoy.

Cherry Compote in a Pan