Sweet Cherry Compote

11:30 am on 19 December 2011


  • 500ml (2 cups) pinot noir
  • 150ml (2/3 cup less 1 tbsp) freshly squeezed orange juice
  • 200ml black or redcurrant jelly (as in jelly preserves)
  • 40g (4 tbsp) sugar
  • 800g (120) cherries (fresh or frozen and pitted)
  • 40ml (2 tbsp + 2 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.

Add cherries and cherry brandy and simmer for a further 3-4 minutes or till cherries are just beginning to soften. Cool.

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