Cherry Compôte

Myra Scott

1 lb cherries
¼ pint Damson & Blackberry wine
Grated rind and juice of an orange
1 tbsp redcurrant jelly

Stone the cherries and put them into a saucepan with the wine, grated rind and orange juice.  Simmer gently until the cherries have softened and add the redcurrant jelly.  Cool and serve.

The work of the Park Farm Cherry Orchard Project has been recognised and supported as part of the Food Lovers' Britain Cherry Aid campaign

foodloversbritain.com