John Myers
Ingredients for 1 servings:
- 1 kg cherry(s), pitted
- 1 pack of Agartine
- 200 g sugar
- 200 ml water
- vanilla powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
easy to prepare, approx. 2 glasses
Place the cherries in a saucepan with the sugar and a few turns of vanilla extract from the mill. Add about 100 ml of water. Bring everything to a boil. Fill two preserving jars to the brim with boiling water. Boil the rubber bands or twist-off jars for at least 5 minutes. Mix 100 ml of water with the agartine. This is best done with a small whisk. When the cherry mixture boils, add the dissolved agartine while stirring. Let the mixture boil briskly for at least 4 minutes. Pour the hot water out of the jars (careful!) and pour in the still-hot compote. Immediately seal the jars with rubber bands and clamps or twist-off lids. Place the jars in a preserving machine and fill the kettle three-quarters full with hot water. Boil the compote for 30 minutes at 80 °C according to the instructions. Remove the jars while they are still hot (ideally using a jar clamp) and let them cool. Vanilla sauce goes great with it.
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