1In a small saucepan, stir together cherries, sugar, and juice until evenly combined. Set over medium heat and cook for 10 minutes, keeping the liquids at a simmer and stirring occasionally; the cherries should get soft. With heat on, gently mash cherries, releasing more of their juices and breaking them into smaller pieces, making sure no cherries are left whole. Once done, remove from heat.
2Sift cornstarch into a small bowl. Add cold water and whisk until totally smooth (creating a slurry), making sure no undissolved bits of cornstarch are left on the bottom of the bowl. While stirring, slowly pour slurry into cherry mixture.
3Place cherry mixture back on stove with the heat slightly over medium. Cook, stirring gently, until the mixture comes to a low boil. Continue to stir and boil for 1 minute. Remove from heat and stir in almond extract.
4Cool compote in saucepan at room temperature for 10-15 minutes. Transfer to a jar or other airtight container to cool completely in refrigerator.