Active Time

　　5 min

　　Total Time

　　30 min

　　Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This compote partners beautifully with cheese, which is how Magnus Ek serves it; we've also found that it complements the rice pudding in place of warm milk and sugar.

Ingredients

　　1 1/2 cups dried sour cherries (9 oz)

　　2/3 cup ruby Port

　　3/4 cup dry red wine

　　6 tablespoons sugar

　　1 (2- to 3-inch) piece of cinnamon stick

　　3/4 teaspoon black pepper

　　2 teaspoons cornstarch

　　2 teaspoons red-wine vinegar

　　Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.

　　Cooks' note:

　　Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using.