Cherry Compote
Ingredients
- 1 kg cherries
- 500 ml water
- 200 g sugar
Preparation
- Pit the cherries (e.g., using a cherry pitter) leaving a few cherries with pits for flavor.
- Make syrup from water and sugar: pour water into a saucepan, add sugar and bring to a boil while stirring. The sugar should completely dissolve. Cook the resulting syrup for approximately 1 minute.
- Arrange the pitted fruit in sterilized and dry jars and cover with hot syrup. Close the jars and pasteurize for approximately 15-20 minutes.
Tips
Information on sterilizing jars and pasteurization can be found in the
Preserves
section.