Cherry Compote Recipe
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
An easy cherry compote recipe. Serve this cherry compote alongside baked ham or pork chops; spoon it onto slices of cheesecake, stir it into oatmeal, or use as a dessert topping for an ice cream sundae or yogurt parfait.
What Inspired This Cherry Compote Recipe?
Every Valentine’s Day, I find myself testing and developing new Valentine-themed recipes.
In addition to the reliable old standbys (strawberries, dark chocolate, sparkling wine, whipped cream…) I really enjoy using cherries for Valentine’s Day. Of course January isn’t exactly peak cherry season, but luckily, most supermarkets stock a nice range of frozen cherries, which work just as well in this recipe as the pricey fresh imported kind.
In addition to cherries, this simple fruit compote requires just a few ingredients (granulated sugar, a lemon, and water) and about twenty minutes or so to simmer on the stovetop.
I love the versatility of this recipe. Serve the compote warm, cold, or at room temperature. Pair with sweet desserts or savory main dishes. Use as a cheesecake topping, or layer it into a cherry cheesecake icebox cake. Drizzle it over homemade vanilla ice cream or spoon it into a Valentine’s Day parfait.
As a bonus, this cherry compote recipe is naturally gluten-free, dairy-free, and vegan, too!
Cherry Compote Recipe Ingredients
To make this recipe, you’ll need the following:
- Cherries – You can make this compote with fresh or frozen cherries. No need to thaw if frozen. Take care to remove all stems and pits before getting started. And if you have some extra cherries, save them to make chocolate cherry ice cream or cherry hand pies!
- Granulated Sugar – Granulated sugar sweetens and thickens the cherry compote. If substituting caster sugar, I recommend measuring by weight rather than volume.
- Lemon – Lemon zest and juice add a note of acidity to balance out the sweetness of the cherries and sugar. Opt for fresh lemon juice (not bottled) and zest your lemon on a Microplane, rather than a box grater.
How to Make Homemade Cherry Compote
Cherry Compote Tips & Tricks
Wear gloves and an apron. Fresh cherry juice will stain your clothes…and your hands!
Use fresh or frozen fruit. You can make this cherry compote with fresh or frozen cherries. (In the winter months I opt for frozen cherries, because they’re easier to find, and much cheaper than fresh in the off-season.) If using frozen cherries, allow a few extra minutes of cooking time to cook off the higher water content in frozen cherries.
Be careful when cooking the compote. The hot cherries will pop and splatter (as seen in my process photos below!)
Cherry Compote Recipe Substitutions
If you don’t like lemon, you can substitute orange or lime juice. Or, omit the citrus element and add almond extract or vanilla bean paste to taste.
Not a cherry fan? Make my blueberry compote recipe, strawberry compote recipe or cranberry compote recipe, instead.
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 or a cherry cheesecake icebox cake.
Spoon it on top of a scoop of buttermilk ice cream or homemade vanilla ice cream, or layer it into an ice cream sundae, parfait or trifle. Or for breakfast, stir homemade cherry compote into oatmeal, yogurt, or overnight oats.
Make-Ahead and Storage Suggestions
Refrigerate cherry compote in an airtight container for up to 1 week. Serve refrigerated compote cold, or rewarm in the microwave or in a small pan on the stovetop.
To freeze: Freeze cherry compote in an airtight container for up to 3 months. Thaw in the refrigerator.
Other cherry recipes you might enjoy:
Cherry Buttercream Brownies
Chocolate Covered Cherries
Cherry-Apple Hand Pies
Cherry Cola Granita
Parfait with Chocolate and Cherries
Cherry Almond Blondies
Puff Pastry with Feta and Cherries
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!
Print
Cherry Compote
- Total Time25 minutes
- Yield300 grams (about 1 1/4 cups) 1x
An easy-to-make cherry compote with sugar, cherries, and 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 (1 pound; about 3 cups pitted cherries)
30 milliliters water (2 tablespoons)
25 grams granulated sugar (2 tablespoons)
15 milliliters freshly squeezed lemon juice (1 tablespoon; juice of 1/2 lemon)
2 grams lemon zest (1 teaspoon, packed)
Instructions
In a medium saucepan, stir together cherries, water, and granulated sugar.
Bring to a boil over medium-high heat.
Reduce heat to low. Simmer until cherries break down and sauce thickens, about 15-20 minutes*.
Remove from heat. Stir in the lemon juice and lemon zest.
Scoop into a bowl.
Serve warm, or refrigerate until ready to serve. Serve warm or cold.
Store leftover cherry compote in an airtight container in the refrigerator for up to 1 week, or freeze in an airtight container for up to 3 months.
Notes
*Compote will continue to thicken as it cools.
Super easy and delicious! Will use again, thanks!
So glad you enjoyed this recipe!