Sprinkle the sugar evenly in a cold sauté pan (about 21 cm in diameter). Melt the sugar without stirring – on a high heat for 2 minutes to begin with, then reduce to a medium heat – until the sugar is light brown. First add the vinegar to the sugar, stirring well, then add the cherries and salt. Cook the compote over a medium heat for about 5 min., or until it starts to thicken – carefully stirring occasionally. Leave the cherry compote to cool slightly. Then add the whole almonds and pour the compote into jars.
The cherry compote will keep covered in the refrigerator for about a week.