Chunky Cherry-Raspberry Compote with Lemon Zest

Steps

1. Prepare first: halve the cherries, grate the lemon zest, and in a small cup stir the cornstarch into the cold water until smooth to make a slurry.
2. In a medium pot, combine the cherries, orange juice, maple syrup, cardamom and half of the lemon zest.
3. Bring to a simmer over medium heat and cook, stirring now and then, for 6 to 8 minutes until the cherries soften and release their juice.
4. Add the raspberries and cook 2 minutes more, letting some break down into the syrup while the rest keep their shape.
5. Stir the cornstarch slurry again, pour it into the pot, and simmer, stirring, for 1 to 2 minutes until the syrup turns glossy and thickens.
6. Take the pot off the heat and stir in the lemon juice and the remaining half of the lemon zest.
7. Let the compote cool for 5 minutes, then spoon it warm over pancakes.
8. Refrigerate any leftovers promptly in a covered container and use within 3 days; this is not a canned or shelf-stable preserve.