Ingredients
- 2 (14.5 ounce) cans pitted sour cherries, drained
- 1 cup white sugar
- 3.5 tablespoons cornstarch
- 0.5 teaspoon lemon juice
Steps
- Combine cherries, sugar, and cornstarch in a saucepan over medium heat; cook and stir constantly and bring to a boil.
- Reduce heat; simmer until mixture becomes translucent, about 5 minutes.
- Off heat, stir in lemon juice; cool to room temperature before serving, 30 to 60 minutes. Store compote in the refrigerator.