Appetizers and Sides

Sour cherry compote

July 10, 2013

This year, our old cherry tree produced a huge amount of cherries. These little sour cherries are perfect for compote or jam.


  • 4-6 cups washed and pitted cherries
  • 3 tablespoons lemon or lime juice
  • 1 cup water
  • 3/4 cup sugar (or more to taste)
  • 2 tablespoons rum (optional)


  1. In a large pot, boil the water, sugar, lemon juice and rum and cook about 10 minutes until a light syrup.
  2. Over medium heat, add the cherries and cook a few minutes to keep them whole. Cool and potting.
  3. If you have too much liquid, remove the cooked cherries and again boil the syrup about 15-20 minutes.
  4.  Let it cool, put some syrup in the bottom of each pot and add the cherries. Keeps about 1 week in the refrigerator or freeze for future use.

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