Name: Cherry Compote
Yield: Makes about 3 1/2 cups
Ingredients: 1 cup cherry cider or berry juice; 1 cup dried tart cherries; 1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved; 1/2 cup sugar; 2 tablespoons brandy; 2 teaspoons cornstarch

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

1 cup cherry cider or berry juice

1 cup dried tart cherries

1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved

1/2 cup sugar

2 tablespoons brandy

2 teaspoons cornstarch

Preparation

Step 1
Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
Step 2
Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

TagsCompote Condiment Dried Cherry Dried Fruit Fruit Snack Nut Free Dairy Free Gluten Free Easy Make Ahead Simmer Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App in March

Like lemony risotto and tandoori-style cauliflower.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

One-Pan Herbed Chicken and Biscuits

Biscuits and gravy, but make it spring.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.