Makes 3 Cups
2 Tablespoons Unsalted Butter
2 Granny Smith Apples, Cored, Peeled and Cut into 1/2” Dice
¾ Cup Granulated Sugar
¾ Cup Apple Juice
2 12 Ounce Bags Frozen Dark Sweet Cherries
Zest of One Large Orange
In a large sauté pan melt the butter. Once the butter stops sizzling add the apples and sauté until just beginning to soften. Add the onion jam and sauté for 1 more minutes. Add the sugar and cook until the sugar is dissolved and begins to color. Add the apple juice and stir to combine. Add the cherries and their juices to the pan and stir to combine. Add the zest and bring the mixture to a full boil. Turn the heat down to medium and cook, stirring often, until the juices thicken to a very syrupy consistency. Remove from the heat and cool. Once cooled transfer the compote to a glass jar. Refrigerate until completely cool and then cover with a lid. Properly stored in the refrigerator, the onion jam will keep for a week.