Cherry-Port Compote
 
Makes approximately 2 cups
Ingredients
  • ⅔ cup sugar
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt
  • 2 (12-ounce) packages frozen tart cherries, thawed and drained
  • ⅓ cup port wine
  • ¼ cup water
  • 1 teaspoon lemon juice
Instructions
  1. In a small saucepan, whisk together sugar, cornstarch, and salt. Add cherries, crushing approximately ¼ cup cherries to release juices; stir to combine. Add wine, water, and lemon juice, stirring to combine. Bring mixture to a boil over medium-high heat. Reduce heat, and
  2. simmer for 5 to 7 minutes. Remove from heat, and let cool completely. Compote can be stored, refrigerated, in an airtight container for up to 5 days.
Recipe by Victoria at https://victoriamag.com/port-wine-cherry-ripple-gelato/