Cherry Compote may be served either as a dessert with cream, or as an accompaniment to cold ham, chicken or duck. It
should be served very cold.
14 oz. canned unsweetened, stoned
3 tablespoons sugar 5 teaspoon finely grated orange
1 tablespoon unsweetened orange
1 tablespoon redcurrant jelly
Drain the cherries and set them aside, reserving 8 fluid ounces of the fruit syrup.
In a medium-sized pan, heat the cherry syrup with the sugar, orange rind and orange juice over moderate heat, stirring constantly to dissolve the sugar.
Bring the liquid to the boil. Add the cherries, reduce the heat to very low and simmer the mixture for 5 minutes. Remove the pan from the heat and stir in the redcurrant jelly.
Place the cherry compote in a serving bowl and chill for at least 1 hour before serving.