Cherry Compote

Ingredients

• 1 lb. fresh cherries (about 2 heaping cups; sub with frozen)
• 1/4 cup granulated sugar (sub with your favorite sweetener; see note 2)
• 2 tablespoons water (see note 3)
• 2 tablespoons fresh lemon juice (sub with orange juice)
• 1 teaspoon cornstarch (combined with 1 teaspoon water; see note 4)
• 1 teaspoon vanilla extract

Instructions

1. 1

   Pit cherries: Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, and place the cherries in a small to medium sized sauce pan. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife.

2. 2

   Cook compote: Add the sugar, water and lemon juice to the pan with the cherries and stir well to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat to medium low and simmer until the cherries have softened and the liquid thickens, about 10 minutes. If you prefer a thicker sauce, combine the cornstarch with 1 teaspoon of water and stir to combine, then slowly add it to the compote as it cooks, stirring the entire time until the liquid comes to the desired consistency.

3. 3

   Cool compote: Remove from heat and stir in the vanilla extract. Cool and room temperature and store in the refrigerator. Enjoy!