Cherry Compote

Kompot z Wisień


  • 1 qt. pitted fresh Bing cherries
  • 6 whole cloves
  • ¼ cup lemon juice
  • 1 cup water
  • ¼ cup currant jelly
  • ½ cup sugar


Combine cherries, water, sugar and cloves in a saucepan. Simmer gently for 15 minutes. Drain cherries and boil juice down to two cups. Add remaining ingredients to juice and boil to the jelly stage. Cool the syrup and pour over cherries. Chill in refrigerator for several hours and serve ice cold in sherbet glasses. Top with whipped cream. Eight servings.