Cherry Compote

1:56 am on 14 March 2009

(Makes 6 portions)


  • 200gm dark cherries, defrosted
  • 50gm caster sugar
  • 50ml Old Masters Port
  • Pinch Chinese 5 Spice
  • Pinch cinnamon
  • ¼ orange juice
  • ½ orange zest
  • a little arrowroot


Roughly chop the cherries in half. Place the port, sugar and spices in a stainless steel pot and bring to the boil. Once boiling, reduce the heat and add the cherries. Cook out for 5 minutes or until soft.

Mix the arrowroot with a tough of water and stir into the cherry mix. Once thickened slightly, remove from the heat and finish with the zest of the orange and the juice of half of it.

From Jesse Mulligan, 1–4pm

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