½ cup (105 g) sugar

2 tbsp (18 g) cornstarch

4 cups (540 g) fresh or frozen cherries, pitted and halved

2 tbsp (30 ml) lemon juice

In a saucepan off the heat, combine the sugar and cornstarch. Add the cherries and lemon juice. Mix thoroughly. Place on the heat and bring to a boil. Cook for 5 minutes or until the cherries are tender and the syrup thickens.

Pour into a bowl and cover with plastic wrap directly on the surface of the sauce. Let cool. Refrigerate for 2 hours or until completely chilled.

The compote keeps up to 2 weeks in the refrigerator, or freeze.

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