- 1 pound cherries
- 2 tbsp granulated white sugar
- 1 tbsp water
- 1 tbsp lime / orange / lemon juice
- 1 tsp balsamic vinegar (optional)
- Pinch of salt
- Remove the pits from the cherries. Cherry pitter, with a knife, or poke a straw through the centre to push out the pit. Frozen cherries CAN be used, just make sure fully thawed
- Add the cherries, sugar, and juice (or water) to a pot and cook over medium heat for 10 minutes, stirring often, until the cherries break down.
- Remove from heat and allow the cherry compote to cool. It will thicken slightly as it cools
- Transfer to sanitized jar and keep in fridge up to 2 weeks
- Best served with cheese plate / charcuterie board, or on Caraway Cheese Biscuits (see other recipe)