Sweet Cherry Compote
In European and American recipes using cherries "sour "cherries are often specified. As far as I know sour cherries are not grown in New Zealand. The varieties grown here are all "sweet”. Sweet cherries need to have flavour added to them when using in cooking to balance out and give interest to the sweetness.
250ml (1 cup) pinot noir
75ml (1/4 cup + 2 tsp) orange juice (juice of 1 orange)
100ml (1/3 cup + 1 tbsp) black or red currant jelly (as in jelly preserves}
20g (2 tbsp) sugar
1 + 1/2 tsp potato or rice flour
1 tsp water
200g (30) cherries(fresh or frozen, and pitted)
4 tsp cherry brandy
· Pour red wine, orange juice and jelly into a small non-reactive saucepan and set over a low heat.
· Add sugar and stir over a low heat till sugar and jelly are dissolved.
· Bring to the boil, reduce heat and simmer for 10-15 minutes till reduced by one-third and syrupy.
· Place potato or rice flour in a small bowl. Add water and stir till a thick paste is obtained. Add to sauce and stir for 5 minutes or till thickened.
· Add cherries and cherry brandy and simmer for a further five minutes.
· Serve immediately or store in refrigerator for up to 4 days. Serve warm or cold.
Photo Credit: Murray Lloyd