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Black Cherry Burgundy Compote

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“From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
  2. Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
  3. Serve hot or cold with hot biscuits.

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