Cornelian cherry compote

Ingredients for 1 servings:

• 1 kg cherry(s) (Cornell cherries), ripe
• ½ kg sugar
• 1 vanilla pod(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the ripe cornelian cherries and drain well. The fruit does not need to be pitted. Then let them stand in a pot with the sugar and vanilla seeds for several hours – preferably overnight – to extract the juice. Then simmer the mixture over low heat for about half an hour, until the fruit is completely cooked, stirring frequently. Strain the fruit mixture through a sieve – this removes the stones quickly and easily – and immediately pour the mixture into rinsed jam jars while still hot. Seal the jars, turn them upside down, and let them cool. Cornelian cherries contain a high amount of pectin, so regular sugar is sufficient for this preparation; preserving sugar is not necessary. The compote has a unique flavor and can be used – depending on your taste and sweetness – to make desserts, for example, as a spread on bread or to make desserts, such as hot with vanilla ice cream. It is also ideal for refining hearty dishes, gravies (especially with beef and game), salad dressings, or as a substitute for cranberries in baked Camembert.