This cherry compote is easy to make and really delicious. It's sweet just enough from the coconut nectar, with the sour cherry taste still there. It's great for topping oatmeal, pancakes, or ice cream. If you want to make a bigger batch, simply double the recipe. I know I would!
- 3 cups cherries, pitted, halved
- inch of sea salt
- 1 tsp cinnamon
- a squeeze of lemon (about 1tbsp)
- 1 tbsp coconut nectar (maple syrup, coconut sugar, or honey)
- Wash all your cherries and carefully remove all the pits.
- Keep them halved or cut them into smaller pieces, it's up to you, I tried it both ways and liked both batches the same.
- Add your cherries into a sauce pan and bring to boil over medium high heat.
- When it starts cooking, bring down the heat and let it cook over low to medium high heat for 15 minutes.
- Keep stiring it to avoid cherries sticking to th bottom.
- After 15 minutes, when the cherries soften up and release their juices, add the rest of the ingredients and mix well.
- Cook for another 5-10 minutes until the compote turns burgundy red and the cherries are really soft.
- Taste and add more sweetener if necessary.
- Cool down completely and pour into an air-tight glass jar.
- Store in the fridge for up to 1 week.
Keywords: compote, cherry