Spiced Cherry Compote
|Canned pitted sour cherries||3 Pound (3 Cans, 1 Pound Each)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemons||3 , thinly sliced|
|Almond extract||1 1⁄2 Teaspoon|
|Red food coloring||3 Drop|
Drain cherries, reserving liquid.
Measure liquid and add enough water to make 2 cups.
Combine liquid with sugar, cinnamon, lemons (reserve a few slices for garnish); simmer, uncovered, until syrup is reduced one-half.
Add almond extract, cherries, red food coloring, and remaining lemon slices.
Makes 8 to 10 servings.