Some people buy greeting cards whenever they can so they’re prepared for celebrations, some people collect Christmas presents all year to avoid gift-shopping pressure. My weird thinking-too-far-ahead obsession? I start cooking for Thanksgiving in July.

It’s really not like I’m one of those people who have a perpetually stocked gift closet, in fact I’m much more of a spur-of-the-moment kind of girl when it comes to holidays. But Thanksgiving, well, for Thanksgiving I kick impromptu out the door and come July, I get cooking. The cause for this couldn’t be more simple. In three words: Sour cherry compote.

Since sour cherries are only available in July in the Northeast, I am obligated to buy them now, make my compote, and freeze it until November. It’s a little odd to be thinking about the fall already, but I have to say there is nothing quite like the bright flash of July on the Thanksgiving table.

And why sour cherries? Mostly I suppose because I’m not the biggest friend of cranberries. A sour cherry compote brings the color, sweetness and tartness that cranberries do, but with that round, wonderful cherriness rather than the unhappy feeling that cranberries incite in me. Even though I don’t eat the annual turkey, I am beyond happy to ribbon the cherries through the mashed potatoes, the stuffing, and all the other territories that cranberries tend to invade on the Thanksgiving plate. It also seems to get along quite well with vegetarian Thanksgiving alternatives like pumpkin tamales.

All of this Thanksgiving talk when the mercury’s hitting 93 feels a bit unappetizing. So to get you in the mood to go buy some sour cherries, let me just say these few things: Sour cherry compote on ice cream, chilled cherry soup, a sour cherry margarita, or a summer cherry clafoutis. Go get some sour cherries, eat some now, eat more later, and welcome them to the table again when the leaves have turned and the turkey is ready.

Sour Cherry Compote
1 pound sour cherries, pitted (sweet cherries can be used as well, see note)
6 tablespoons honey
1/2 cup water
Fresh lemon juice (optional, see note)

1. Place pitted cherries, honey and water in a medium saucepan and cook over medium until it simmers.
2. Cook for about 15 minutes, stirring occasionally, until cherries soften and mixture thickens.
3. Add lemon is using, adjust sweetness by adding more honey if needed, and allow to cool.
4. Once thoroughly cool, store in a freezer-friendly container and freeze until November.

Note: Some sour cherries are really sour, some not so much, and you can use sweet cherries here too adding lemon juice after the compote is finished to tart it up, so to speak. Even if you use sour cherries you might want to add lemon to get the right balance of sweet and tart–the flavor should sing in that tone that wavers between too tart and too sweet, which means it’s just perfect.

Read more about freezing local produce.