Pour 4 tablespoons of water into a pan and add the cherries, sugar and lemon juice. Place the pan on a medium heat, stirring until the sugar dissolves. Cook the cherries over a low heat for about 5-10 minutes, until they have released some juices but aren’t overcooked.
Add the raspberries to the pan and cook for a further 1-2 minutes, until they have started to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving with Greek yogurt.
Tip: Freezing the compote isn’t recommended, but the mixture may be kept in the fridge for 4 to 5 days.
Many marmalade recipes are designed for economy, using as much water as possible as well as lemon juice to add acidity. My view is that if I am going...