1/2 pound (8 ounces; 227 grams) husked ground cherries (1 dry pint
will yield between 4 and 6 ounces by weight, so this is a good time to
get a kitchen scale to see how much you’re really working with!)
1/4 cup (1 3/4 ounces; 50 grams) granulated sugar
zest of 1 small lemon
2-4 tablespoons water
2-4 tablespoons maple syrup

Add the ground cherries, sugar, lemon zest, and 2 tablespoons water to
a medium saucepan over medium-low heat. Stir occasionally as the sugar
dissolves into the liquid and the fruit starts to soften.
Continue to simmer the compote for about 10-15 minutes, stirring every
now and then; add the remaining water if the compote starts to stick
and burn. The ground cherries should be very soft but most should
remain whole, surrounded by a loose fruit syrup.
Remove from the heat and stir in the maple syrup, starting with 2
tablespoons and adding more to taste.
Let cool slightly before serving, or pour into a heat-safe container
like a mason jar and refrigerate for up to 1 week.


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