Recipes

Spritz-Style Cherry Compote

by Jeanette Donnarumma 11:07 AM, November 7, 2017

Aired November 8, 2017

Serves 8 to 10 servings

“Rach taught me what an Aperol Spritz was and the rest was history. It's not only our favorite cocktail, but it makes for a very delicious cranberry sauce alternative!”

Ingredients

2 16-ounce bags frozen cherries, thawed and liquid strained (save it for a bourbon cocktail, YUM!), divided
1 large orange, zested and juiced
1 1/2 cups prosecco
3/4 cup Aperol
1 1/2 cups Turbinado sugar
Salt, to taste

Preparation

Place half the cherries, the orange zest and juice, prosecco, Aperol, sugar and a pinch of salt in a high-sided pot over medium-high heat. Stir until the sugar is dissolved then reduce heat to medium and cook, stirring occasionally, until sauce is reduced a bit and begins to look thicker, about 20-25 minutes.

Stir in remaining cherries and cook for 1-2 more minutes, stirring often. Remove from heat and allow to cool before transferring it to a storage container. Chill in the refrigerator for an hour before serving.
 

Around the Web