Chai Spiced Cherry Compote in Port Syrup

FinSkis Chai Spiced Cherry Compote

Ingredients

2 cups pitted cherries

1/2 cup white sugar

1/2 cup water

2 cups port

Chai Whole Spice Mix

1/2 tsp cardamon pods

1/4 tsp cloves

1 piece of cassia bark – use cinnamon if you don’t have this

1/2 tsp coriander seeds

1/2 tsp mixed peppers berries

1/2 tsp allspice berries – aka pimenta

1 vanilla bean, sliced in half

3 pieces of crystallised ginger, chopped in quarters

Method

De seed your cherries, this is messy but so much fun

FinSkis Chai Cherry Compote

FinSkis Chai Cherry Compote

Make the spice mix… Dry roast all ingredients except the vanilla bean and ginger, till fragrant.

FinSkis Chai Cherry Compote

Add the ginger, vanilla bean, sugar water and port. Let this boil for 5 mins.

FinSkis Chai Cherry Compote

Remove from the heat and strain the liquid. Pick out the vanilla bean and ginger pieces and add these back into the pan along with your strained liquid.

Place in the cherries and bring back to the boil. Cook for another 4 mins or till the cherries have softened slightly

FinSkis Chai Cherry Compote

Remove the cherries and place into a sterilised jar, top with the liquid. Any leftover that doesn’t fit in the jar should be enjoyed at your earliest convenience!

FinSkis Chai Cherry Compote

Vanilla ice cream with warm Cherry Compote…. drooling…any way, back to it…

FinSkis Chai Cherry Compote

This quantity makes just over one jars worth so double or triple as you need to.

FinSkis Chai Cherry Compote

Chai Spiced Cherry Compote in Port Syrup
Author: 
Recipe type: Condiments | Preserves
Cuisine: Christmas
Prep time: 
Cook time: 
Total time: 
 
With so many cherries around at this time of year this is a great way to preserve them. Also makes great gifts.
Ingredients
  • 2 cups pitted cherries
  • ½ cup white sugar
  • ½ cup water
  • 2 cups port
Chai Whole Spice Mix
  • ½ tsp cardamon pods
  • ¼ tsp cloves
  • 1 piece of cassia bark – use cinnamon if you don’t have this
  • ½ tsp coriander seeds
  • ½ tsp mixed peppers berries
  • ½ tsp allspice berries – aka pimenta
  • 1 vanilla bean, sliced in half
  • 3 pieces of crystallised ginger, chopped in quarters
Instructions
  1. De seed your cherries then set aside
Spice mix
  1. Dry roast all ingredients except the vanilla bean and ginger, till fragrant.
  2. Add the ginger, vanilla bean, sugar water and Port. Let this boil for 5 mins.
  3. Remove from the heat and strain the liquid. Pick out the vanilla bean and ginger pieces and add these back into the pan along with your strained liquid.
  4. Place in the cherries and bring back to the boil. Cook for another 4 mins or till the cherries have softened slightly
  5. Remove the cherries and place into a sterilised jar, top with the liquid. Any leftover that doesn’t fit in the jar should be enjoyed at your earliest convenience!
  6. Vanilla ice cream with warm Cherry Compote…. drooling…any way, back to it…
  7. This quantity makes just over one jars worth so double or triple as you need to.

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