Cherry Compote

I’ve never been entirely happy with the cherry compote that I make from some of our cherry crop.  Because they are sweet cherries, when cooked  they just don’t have the intensity of flavor you get with morellos, but I’ve now found a rather delicious solution.   By adding one part blackcurrants to four parts cherries with a couple of spoons of demerara sugar, the blackcurrants sharpen the cherries and the cherries sweeten the blackcurrants. Problem solved.