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Cherry Compote Recipe
|Dark red cherries||1 1⁄2 Pound|
|Red wine/Dry sherry||1⁄2 Cup (8 tbs)|
|Red currant jelly/Grape jelly||4 Tablespoon|
|Sugar||1 1⁄4 Tablespoon|
|Grated orange rind||1|
|Ground cinnamon||1 Pinch|
|Arrowroot/Cornstarch||1 1⁄4 Tablespoon|
|Cold water||2 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 738 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 57.9 mg2.4%
Total Carbohydrates 161 g53.5%
Dietary Fiber 13.8 g55.1%
Sugars 110.4 g
Protein 9 g17.2%
Vitamin A 179.8% Vitamin C 231%
Calcium 16% Iron 16.6%
*Based on a 2000 Calorie diet
Measure red wine, redcurrant jelly, sugar, orange rind, juice and cinnamon into a pan.
Cover and heat gently until jelly is melted.
Add cherries, cover and simmer for 5 minutes.
Blend arrowroot to a smooth paste with cold water.
Stir into the cherries and bring to the boil, stirring continuously.
Cool and serve at room temperature for best natural flavor.
It looks good in a glass bowl.