Sour Cherry Compote
- Yield: Makes about 2 cups
- 3 cups frozen sour cherries (a little less than 1 pound)
- 1 cup granulated sugar
- 2 tablespoons balsamic vinegar
Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.