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With Valentine’s Day just around the corner, I’ve been busy testing and developing new V-Day-themed recipes, including this cherry compote recipe.
In addition to the reliable old standbys (strawberries, dark chocolate, champagne, whipped cream…) I really enjoy using cherries as a Valentine’s Day ingredient. They pair nicely with a range of other ingredients, and a cherry topping can work nicely with both sweet and savory dishes.
Of course January isn’t exactly peak cherry season in the UK, but luckily, my grocery store stocks a nice range of frozen cherries. (They actually sell some pricey imported fresh cherries, too!)
Why Make This Cherry Compote Recipe?
In addition to cherries, this simple cherry compote requires just a few ingredients: granulated sugar, a lemon, and some water. It comes together in five minutes of prep time, plus an additional 15-20 minutes of simmering on the stovetop. If you happen to have a bag of cherries in the freezer, you can have this on the table for dinner tonight.
This recipe is also super versatile. You can serve it warm or or cold, and pair it with sweet desserts or savory main dishes. It’s a great cherry compote for cheesecake, or you can use this as a cherry dessert topping for a sundae or parfait. See my additional suggestions below.
Oh, and as a bonus, and this recipe is vegan, gluten-free, dairy-free, and allergen-friendly, too!
Cherry Compote Tips & Tricks:
You can make cherry compote with fresh or frozen cherries. (I used frozen, because they’re easier to find—and much cheaper!—in the off-season.) If using frozen, you might need to add an extra minute or two to the cooking time due to the higher water content in frozen cherries.
Take caution when cooking the cherry compote. The hot cherries will pop and splatter (as evidenced by my process photos below!)
Cherry Compote Recipe Substitutions
If you aren’t a fan of lemon, you can substitute orange or lime juice in this recipe instead. (If you’re an orange person, take a look at my cranberry compote recipe, too!)
You can also omit the citrus element and add almond extract or vanilla bean paste to taste.
How to Use Cherry Compote:
- Serve cherry compote as an accompaniment to meat dishes, such as baked ham or pork chops.
- Use it as a cake topping or cherry compote for cheesecake.
- Make a black forest cake.
- Spoon it on top of a scoop of vanilla ice cream, or add to an ice cream sundae.
- Layer it into a parfait or trifle or as a cherry dessert topping.
- Stir cherry compote into oatmeal or yogurt for a tasty breakfast.
Suggestions for Storing Cherry Compote:
Cherry compote can be refrigerated in an airtight container for up to five days. Serve refrigerated compote cold, or gently rewarm in the microwave or in a small pan on the stovetop.
Leftover compote can also be frozen in an airtight container, and thawed in the refrigerator prior to use.
Other cherry recipes you might enjoy:
Cherry Buttercream Brownies
Chocolate-Covered Cherries
Cherry-Apple Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Cherry Compote
- Total Time: 20 minutes
- Yield: 300 grams (about 1 1/3 cups) 1x
Description
An easy-to-make cherry compote with a hint of fresh lemon. Use as a cheesecake topping, in a parfait, or on an ice cream sundae!
Ingredients
450 grams fresh or frozen cherries, pitted and halved (about 4 cups)
2 tablespoons granulated sugar
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon lemon zest, packed
Instructions
In a medium saucepan, stir together cherries, granulated sugar, and water.
Bring to a boil on the stovetop.
Reduce heat to low. Simmer until cherries break down and sauce thickens, about 15-18 minutes.
Remove from heat. Stir in the lemon juice and lemon zest.
Transfer compote to a bowl. Serve warm or cold.
Store leftover cherry compote in an airtight container in the refrigerator for up to five days. Cherry compote can also be frozen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauces, Jams, and Chutneys
- Method: Stovetop