Sour cherry compote

July 200933

If you are like most people in the US and you you don’t have an idea what a compote is, here is the definition from Wiki for you. 🙂
Basically, it’s a fruit preserve that you make similar to jelly, but it’s liquid and you can drink it afterwards as a juice.

It so happens that my all time favorite compote is sour cherry. Remember how in the previous post I told you about the farm and the cherries that we picked?
Well, the same place had sour cherry trees and I just couldn’t resist! It was funny, because nobody was picking wild cherries ( you know how sour are they when they are fresh) and people were looking at us like we are crazy, because we got 2 large bags :-).

Anywho, I love cherries
and I hope you do too…
as dr. Seus says.

You will need:
2 lbs sour cherries
10 empty jars ( the tall ones, I think they are 16oz)
70 tbsp sugar ( 7 tbsp for each jar)

First of all, wash thoroughly the sour cherries with water. Don’t take the pits out, the compote tastes better if you leave them in the cherry.

Then wash the jars with warm water and soap. Divide the cherries equally between the jars, then add 7 tbsp of sugar to each jar. Fill up the jars with cold water ( not to close to the lid) and place the lids on. Make sure you’ve secured the lids tightly!

In a large pot place the jars with the lid up and cover them with water. Bring to a boil and count 20 min from the moment the water starts boiling.

When the 20 min are up, take out the jars very carefully and place them in a towel bottom side up. Leave them like that overnight.

The next morning check the lids and if some are not closed, you can open and eat it right away, or you can store them in the refrigerator for a week. Otherwise you can store them for 8 months. I recommend opening the first jar not earlier than a week after you make them, they taste better as time goes by.

When you open a jar you can combine with a seltzer or with regular water if it’s too sweet for you, or you can drink it just like that.