Triple Cherry Compote

1 cup cherry cider/juice (Knudsen’s cherry juice is available at Whole Foods.)
1 cup dried tart cherries
1½ pounds fresh cherries, pitted and halved or 20 oz frozen pitted Bing cherries, halved
½ cup sugar
2 Tablespoons brandy
2 teaspoons cornstarch

1. Bring cherry cider/juice and dried cherries to a boil in large heavy saucepan. Remove from heat, cover, let steep 20 min.
2. Bring dried cherry mixture back to a simmer, and mix in fresh or frozen cherries and sugar. Simmer until cherries soften, about 2 min. for fresh and 5 min. for frozen. Mix brandy and cornstarch in a bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 min. Cool, cover, and chill until cold. (Can be made 2 days ahead.) Makes about 3½ cups.

from Bon Apetit