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Cherry Compote

ingredients

serves 6
675 g (1 1/2 lb) red cherries
grated rind and juice of 1 orange
scant 1/2 (us) cup (100 ml) red wine
3 tbsp (60 ml) redcurrant jelly
1 level tbsp (15 ml) sugar
pinch of ground cinnamon

method

1. Set the oven at 160°c (325°f) gas 3.

2. Stone the cherries and put them into a shallow oven to table baking dish.

3. Add the orange rind and juice to the cherries with all the remaining ingredients.

4. Cover securely with a lid or foil and bake for about 30 minutes.

5. Leave to cool, and chill before serving.

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