1pound(450g) cherries(fresh or thawed frozen), pitted
2tablespoonsgranulated white sugar
1tablespoonlime juice(or lemon juice or orange juice)
Remove the pits from the cherries. I use a cherry pitter, but you can use a knife (carefully!) or poke a straw through the centre to push out the pit.
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 a sanitized jar and keep in the fridge for up to 2 weeks.
Pitting Cherries: There are plenty of ways to remove the pit from cherries. You can purchase a cherry pitter if you use cherries often, or you can poke a straw down the center to remove the pit completely. You can also remove the pit using a sharp paring knife if done carefully.
If you can’t find fresh cherries or they are out of season, frozen cherries can be used to make the compote. Just make sure they are fully thawed in the fridge overnight before adding to the water and sugar mixture.
Don’t worry if the cherry compote seems a bit thin after cooking. The entire mixture will thicken as it cools.
Make sure your jar or container is completely sanitized before adding the cooled cherry compote to prevent any harmful bacteria from forming.
Cherry compote will be VERY hot after it's removed from the heat. Be sure to let it cool before handling it as hot compote can cause serious burns.