This easy savoury cherry pecan compote is made with fresh pitted cherries, pecans, a hint of cinnamon and balsamic vinegar. It comes together in 30 minutes and is perfect for sandwiches, served alongside a cheese board, or spooned over chicken, turkey, or pork. It’s also a unique alternative to cranberry sauce at any holiday feast.
1. In a medium pot, heat the olive oil, then add the diced onion and cook over medium heat for 5 minutes, or until the onion has softened. Add in the pitted chopped cherries and pecans and cook over medium heat, stirring occasionally, until the cherries have softened and the juices have started to run (about 5 minutes).
2. Add in the cinnamon, sugar and balsamic vinegar and simmer for 18-20 minutes, stirring occasionally, or until the mixture has thickened and reduced. Season with salt and pepper.
3. Remove from heat and let the mixture cool to room temperature. Transfer the mixture into a container with a tight fitting lid and place in the fridge until ready to use.
Note: Compote can be served warm or cold, however, refrigeration will allow it to set up and obtain a more jam-like consistency.
