• 2servings
  • 30minutes
  • 234calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) tart cherries

  2. 1/3 cup sugar

  3. 1 tablespoon cornstarch

  4. Pinch salt

  5. 1 teaspoon lemon juice

  6. Liquid red food coloring, optional

  7. 1 cup whole fresh strawberries, halved

  8. 2 tablespoons sour cream

  9. 1/4 teaspoon confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Ruby Fruit Compote Recipe photo by Taste of Home Drain cherries, reserving juice in a 2-cup measuring cup. Set cherries aside. Add enough water to the reserved juice to measure 1-1/4 cups. In a small saucepan, combine the sugar, cornstarch and salt. Stir in juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes; stir in food coloring if desired.

  2. Fold in strawberries and reserved cherries. Refrigerate for 2-3 hours. Spoon into individual serving dishes. In a small bowl, combine sour cream and confectioners' sugar. Dollop over fruit. Yield: 2-3 servings.


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