Cherry Compote

This compote is loosely set, super flavorful and fresh-tasting, designed to be spooned generously over yogurt, pancakes, ice cream, cheesecake, or even savoury dishes like roast pork, duck, or chicken. It comes together quickly, requires no special equipment, and can be made with either fresh or frozen cherries.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Servings cups

Calories 386kcal

Author Chellie Schmitz

Cost $10

Equipment

cherry pitter
sauce pan
citrus press (optional)
measuring cups and spoons
Storage jar

Ingredients

4 cups fresh Bing cherries pitted (or frozen, thawed)
½ cup granulated sugar adjust to taste
2 tablespoons fresh lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons cold water optional, for thickening
¼ teaspoon almond extract optional, but complements cherries beautifully

Get Recipe Ingredients

Instructions

Combine cherries and sugar In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir occasionally as the sugar dissolves and the cherries begin to release their juices.
4 cups fresh Bing cherries, ½ cup granulated sugar, 2 tablespoons fresh lemon juice
Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring now and then, until the cherries are soft and the liquid is glossy and fragrant.
Thicken (optional) For a thicker compote, stir in the cornstarch slurry and continue to cook for 1–2 minutes, until slightly thickened. Remove from the heat.
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Stir in the almond extract, if using. The compote will continue to thicken as it cools.
¼ teaspoon almond extract

Notes

The amount of sugar will depend on the sweetness of your cherries and how you plan to use the compote. Taste as it cooks and adjust as needed.

Bing cherries are ideal, but any sweet cherry will work. Frozen cherries are a great option outside of cherry season and produce excellent results.

"Cornstarch Slurry" is simply cornstarch and cold water mixed together to form a thickener for sauces and other dishes.

Storage Tips

Store cherry compote in an airtight container in the refrigerator for up to 5 days. 
For longer storage, freeze in small containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.

If the compote thickens too much after chilling, simply stir in a spoonful of water or lemon juice to loosen it. 

Serving Ideas: Spoon this cherry compote over Greek yogurt, oatmeal, granola, pancakes, waffles, or vanilla ice cream. It also works beautifully as a filling for cakes, a swirl through cheesecake batter, or a simple sauce for roasted meats where a touch of fruitiness is welcome.

Cherry juice can stain cutting boards: Scrub promptly with lemon and salt (for wood) or baking soda (for plastic) to lift the color.

Nutrition