I'm an avid lover of making chutneys, jams and curds. Especially in the Summer and Autumn months where some of my favourite seasonal fruits and vegetables are in abundance. I've been following Kylee Newton, owner of Newton and Pott for some time on social media, impressed by her unusual and unique flavour combinations and chutneys. Seasonal Summer fruits are in abundance and I miss them as the other seasons start.
Cherries can be a bit hit and miss with me, it's not a fruit I buy every week (whereas there are others which I buy every week in the Summer without fail such as mangoes and pineapple) as I don't like the stone in it. But as I flicked through The Modern Preserver and having a glut of cherries (my local market stall sellers gave me a bowl full for free), I wanted to create a quick and delicious compote from this preserving book. The cherry compote has to be eaten within 3 days, so what I would suggest is to serve with granola, spread on toast and mix with Greek yogurt.
Recipe from The Modern Preserver
Makes 1-2 250ml cups
700g fresh cherries
100g golden granulated sugar (I used granulated sugar)
100ml brandy (I used 50ml dark rum)
100ml orange juice
Stone the cherries then put in a saucepan with all of the other ingredients. Bring to the boil and simmer, string intermittently, until the cherries soften and start to release their juices, around 15-20 minutes, or until it has a jammy consistency.
Remove from the heat and serve straightaway or cool then keep in the fridge and eat within 2-3 days.