Cooked Cherry Compote

'Tis the season for cherries! Those red, juicy little guys...or better yet those yummy rainier cherries don't last long in our house. Every once in a while I scrounge up enough of the yet-to-be-eaten cherries and incorporate them in our dinner. My favorite thing to do is to make a cooked cherry compote, we usually spread this (liberally) over a pork chop (yum!) but you can use it with just about anything. It has a lovely balance of sweet and tart, making in perfect for lighter meats. I also know of a few occasions when it has been combined with cream cheese and crackers...let you imagination go!

Cooked Cherry Compote

• 1 Tbsp olive oil
• 1 small onion, sliced thinly
• 1lb cherries, pitted and sliced in half
• 1/3 cup balsamic vinegar
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp lemon zest, chopped
• water

To Make: Wash, pit and slice cherries, the most time consuming part. Slice onion thinly. Begin to warm your pan (cast iron is preferred but not mandatory) on med/low, add oil, then add cherries and onion. Stir contents to coat then cook for 3 minutes. At this point you will add the rest of the ingredients minus the water. Stir and let simmer for around 10 minutes or until cherries start to soften. Add some water, just enough to add some liquid and keep things from sticking...you will likely have to do this a couple times. Total cook time will take around 30 minutes. You will know it is done when it has a jelly like consistency and the cherries are fairly broken down.
To Serve: You can use right away as a topping or let cool and keep in fridge for a few days. It is best served warm.
Happy Cooking & Enjoy!