1. Sprinkle the sugar evenly over a cold saute pan (about 8 inches diameter). Melt the sugar without stirring – over high heat for 2 minutes to begin with, then reduce to medium heat – until the sugar is light brown.
2. First add the vinegar to the sugar, stirring well, then add the cherries and salt. Cook the compote over medium heat for about 5 min., or until it starts to thicken – carefully stirring occasionally.
3. Let the cherry compote 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. Best served with Castello® Extra Mature Cheddar and whole grain crispbread.