PREP: 20 minutes COOK: 20 minutes PROCESS: 15 minutes MAKES: 4 half-pints

Pomegranate Cherry-Berry Compote

What You’ll Need

2 cups pitted fresh dark sweet cherries

1 cup fresh raspberries

1 cup fresh blueberries

3 cups sugar

1 cup pomegranate juice

How to Make It

1. In a 4-qt. heavy pot combine all the ingredients. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced to 4 cups, stirring frequently.

2. Ladle hot compote into four hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

Serving Ideas: Spoon this compote over cheesecake or chocolate cake.

PER ¼ CUP COMPOTE: 176 cal., 0 g fat, 0 mg chol., 2 mg sodium, 45 g carb., 1 g fiber, 0 g pro.