Ruby Fruit Compote

1. 1

   Drain cherries, reserving juice in a 2-cup measuring cup. Set cherries aside. Add enough water to the reserved juice to measure 1-1/4 cups. In a small saucepan, combine the sugar, cornstarch and salt. Stir in juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool for 10 minutes; stir in food coloring if desired.

2. 2

   Fold in strawberries and reserved cherries. Refrigerate for 2-3 hours. Spoon into individual serving dishes. In a small bowl, combine sour cream and confectioners' sugar. Dollop over fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.