Cherry Wine Compote is what you get when jam and wine make a love child. It’s the perfect combination of jammy goodness and sweetness, but balanced with acid and alcohol. Because really, what’s better than boozy jam like topping on everything?
I made a big batch of this to give out as gifts for friends and family. It was awesome hearing what people did with it, because the options are nearly endless. Grilled pork chops, baked brie, pancakes, ice cream, it can literally be topped on anything savory or sweet.
I had a bunch of leftover wine this week {I know right, what is leftover wine}, so I used it up in recipes. This recipe just so happens to be near and dear to my heart because I made wine compote as party favors for our wedding three years ago. It was a hit and I always try to make it anytime I have leftover wine {again, what is leftover wine?!}. This time I added some of our local Flathead cherries to the concoction and it was the perfect marriage flavors. Trust me, the irony is not lost here.
Flathead cherries are native to Montana, they grow along the banks of the Flathead lake and are like a Bing Cherry.
Because I was using a big bold jammy red blend from California it worked, I wouldn’t necessarily suggest a Pinot Noir or any light bodied red wine here. You kind of need something big and bold with acid to stand up to the cherries and for them to create their own natural sweetness.
I use the water bath method when canning and it works every time for me. I have a couple tricks and tools that I use for success. When canning it’s important everything you’re using is clean, sterile and always use new lids. I let my dishwasher do the work and place all my mason jars, lids and tools on the top rack and use the sanitize setting. If you don’t have this setting on your dishwasher, then just do a basic wash. I have all the canning gadgets and tools, this Granite Ware Canning Set is everything you need for canning.
Serve this up on toast, grilled meats, cheese {I’m partial to baked brie}, ice cream, any sort of breakfast pastry, pancakes, waffles, the options are endless and this is the perfect summer gift for your neighbors and friends.
Cherry Wine Compote
You may use a canning process if you so choose or store in the refrigerator for up to 2 weeks. It can be frozen for up to one year.
Ingredients
- 4 cups Fresh or Frozen Pitted Cherries
- 1 cup Red Wine
- 1 cup Sugar
- 1 tablespoon Fresh Lemon Juice, about 1 whole lemon
Directions
- Step 1 Bring all ingredients to a boil in a large heavy bottomed pot. Reduce heat to medium low. and simmer for 20 – 30 minutes, stirring regularly, until the the cherries are softened and sauce is thickened.
- Step 2 Ladle the compote into the prepared jars. Wipe the rim, apply the lid and band. Place jars in boiling water bath canner. Repeat and process for 10 – 15 minutes. Let cool, and listen for the pops to know if they seal. Refrigerate if any jars that do not seal and enjoy immediately.
Savor and Enjoy!
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