Of course many suggested I make a cherry pie or cobbler; my mom said I should make Russian sour cherries turnovers, but I wanted something a lot simpler.
Last year I made a 5 minute jam using black currants and thought why not make the same with sour cherries?
I opted to cut down on sugar and used 2 cups of sugar and 7 cups of sour cherries.
I brought the mixture to a boil, and let it bubble for 5 minutes. Jam it wasn't. What it was was a compote. But I did not care. It smelled and tasted delicious.
I ended up transferring the cooled compote to 3 jars and refrigerating it. It's great mixed in with sparkling water, added to cocktails or eaten on top of ice cream (stay tuned for a goat cheese ice cream post!).
Scroll all the way down to see a quick breakfast/dessert/snack idea I made with the sour cherry compote.
I had some Greek yogurt and slivered almonds left over from a few recipes I was testing and decided to combine them with the sour cherry compote for a quick healthy-ish dessert. It was superb: the yogurt was creamy and slightly tart, the cherries were sweet and juicy, and the toasted almonds added a needed crunch. Not to mention the dessert is pretty enough to serve to your guests!