Summary

Ingredients

• 500 g cherry (s) (heart cherries), pitted, pitted
• 80 g suar
• 1 orange (organic), the peel and the juice from it
• 4 tablespoon jam (currant jelly)
• 2 carnation (s)
• 250 ml red wine, dry (Barolo or Barbaresco)
• possibly cornstarch to thicken

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Instructions

1. Put the cherries in a saucepan and sprinkle with the sugar. Cut the thinly peeled orange peel into fine strips and add to the cherries with the squeezed orange juice, the currant jelly and the cloves.
2. Now pour in the wine, heat slowly, let it steep for approx. 20 minutes over a low heat and remove the cloves. Serve after cooling.
3. Tip: The compote tastes very good with vanilla ice cream. Depending on your taste, the compote can also be thickened with cornstarch.