by This cherry compote is great spooned over a piece of Chocolate Pan Cake (Depression Cake), or with ice cream or cheescake, etc. You may want to double the recipe if you are serving more than 2 people. This recipe made a little less than a pint of compote.
Cherry Compote
Ingredients
- 2 Cups Sweet Cherries (frozen)
- ¼ Cup Water
- ½ Tablespoon Cornstarch
- ½ Tablespoon Lemon Juice
- 1 Tablespoon Sugar
Instructions
- In a medium saucepan, whisk together water, cornstarch, lemon juice and sugar.
- Place over medium heat and whisk constantly until the mixture starts to thicken.
- Add the cherries and cook, stirring occasionally, for about 10-12 minutes. The sauce should be thickened and uniformly bubbling. Then remove from the heat.
- Spoon the mixture into a glass mason jar and allow to cool to room temperature. Cover and store in the refrigerator. It will thicken more as it cools.
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