Ruby Fruit Compote Recipe
Ingredients
1 20 ounce can frozen pitted tart red cherries thawed
1/3 cup sugar
1 tablespoon cornstarch
Dash salt
1 teaspoon lemon juice
1 cup whole fresh strawberries rinsed and hulled
Dairy sour cream
Directions
Drain cherries, reserving syrup.
Add enough water to syrup to measure 1 1/4 cups.
Blend sugar, cornstarch, and salt in saucepan; add reserved syrup.
Cook and stir till thick and bubbly.
Add lemon juice.
Stir in cherries and strawberries.
Chill thoroughly.
Spoon into sherbet glasses.
Top with dollop of dairy sour cream.
Refrigerate extra fruit mixture; use as cake or ice cream topper.
Add enough water to syrup to measure 1 1/4 cups.
Blend sugar, cornstarch, and salt in saucepan; add reserved syrup.
Cook and stir till thick and bubbly.
Add lemon juice.
Stir in cherries and strawberries.
Chill thoroughly.
Spoon into sherbet glasses.
Top with dollop of dairy sour cream.
Refrigerate extra fruit mixture; use as cake or ice cream topper.
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