Easy Cherry Compote
This is a summertime staple that is also freezer friendly. It is also adaptable to other stone fruit varieties.
Ingredients
- 1 lb pitted cherries
- ¼ cup light brown sugar packed
- 2 sprigs fresh thyme
- ¾ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Wash cherries and remove stems. Pit the cherries and place them in a large, non-reactive pot or saucepan. Stir in brown sugar. Turn the heat to medium and cook for 15 minutes, stirring them frequently, to encourage juicing of cherries and allow them to cook through and wilt slightly.
- Remove from heat and stir in the vanilla and almond extract. Allow compote to cool to room temperature before storing or serving. The juices will thicken as the compote sits.
- A Note on Storage: The cherry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.