Fresh Cherry Compote Food

FRESH CHERRY SAUCE

Steps:

• Cut half the pitted cherries in half. Leave the other half whole.
• Add the pitted cherries, ¼ cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft.
• Whisk the tapioca starch with the remaining ¼ cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat.

FRESH CHERRY COMPOTE

Steps:

• Cool the compote: Remove the pan from the heat and stir in the vinegar. Pour into a clean glass jar, let cool to room temperature, cover with the jar's lid and refrigerate. The compote will keep, refrigerated for up to 1 week. It can be frozen for up to 12 months.

CHERRY COMPOTE

Steps:

• Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
• Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
• Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

CHERRY COMPOTE

Steps:

• In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
• Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

RHUBARB CHERRY COMPOTE

Steps:

• In a saucepan bring all ingredients to a boil over med-high heat stirring often.
• Reduce heat cover and simmer 7 minutes, stirring occasionally.
• Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
• Remove to bowl and refrigerate 1 hour or up to 2 days.

EASY CHERRY COMPOTE

Steps:

• 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.

CHERRY COMPOTE

Steps:

• Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
• Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
• Remove from heat and cover, then let stand 15 minutes. Serve warm.

QUICK FRUIT COMPOTE

Steps:

• If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
• Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.