Prep 5 mins
Cook 20 mins
Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This pairs well with cheese. Also wonderful over ice cream or cake. Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. Taken from Epicurious.com and posted for ZWT.
- 1 1⁄2 cups dried sour cherries (9 oz)
- 2⁄3 cup ruby port
- 3⁄4 cup dry red wine
- 6 tablespoons sugar
- 1 cinnamon stick (2 - 3 inches in length)
- 3⁄4 teaspoon black pepper
- 2 teaspoons cornstarch
- 2 teaspoons red wine vinegar
- Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
- Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
- Remove from heat and cover, then let stand 15 minutes. Serve warm.