Cherry Compote Recipe

This vibrant cherry compote recipe requires just a few ingredients and about twenty minutes or so to simmer on the stovetop. You can serve this compote warm, cold, or at room temperature, paired with sweet desserts or savory main dishes. Spoon it over baked ham or pork chops; stir it into oatmeal; layer into an icebox cake; or use as a dessert topping for vanilla ice cream or slices of cherry cheesecake. This cherry compote is so easy to make, and as a bonus, it’s naturally gluten-free, dairy-free, nut-free, and vegan, too!

Key Ingredients

• Cherries – 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.) No need to thaw if frozen, but do allow a few extra minutes of cooking time to cook off the higher water content. Remove all stems and pits before getting started. And if you have leftovers, make my chocolate cherry ice cream or cherry hand pies!

• Granulated Sugar – Granulated sugar sweetens and thickens the cherry compote. Do not reduce the amount of sugar, or your compote will not thicken properly. If substituting caster sugar, I recommend measuring by weight rather than volume. For other sugar replacements, consult my guide to commonly used sugars.
• 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, which often contains preservatives and can have a flat or bitter taste. Zest your lemon on a Microplane, rather than the box grater you’d use to grate carrots; the pieces of zest produced by a box grater are too large to blend easily into the compote, and will create an unappealing texture. 

Tips, Tricks, and Substitutions

• Wear rubber gloves and an apron. Fresh cherry juice will stain your clothes, and your hands. Although admittedly I’m not a regular apron-wearer when I’m working in my home kitchen, I do wear one when fresh cherries are involved. And be mindful of the shoes you’re wearing, too—my bright white Converse now boast a giant splash of red cherry juice thanks to this recipe-testing session!

• Start with frozen fruit. Every Valentine’s Day, I find myself testing and developing new Valentine-themed recipes, and in addition to the reliable old standbys (strawberries, dark chocolate, sparkling wine, whipped cream…) I really love using cherries for V-Day. But of course January and February aren’t exactly peak cherry season, so I’ve grown accustomed to substituting frozen cherries. Most supermarkets stock a nice range of frozen cherries year-round, and they will work just as well in this recipe as the pricey fresh imported kind. Note that if using frozen fruit you’ll need to allow a few extra minutes to cook out the higher water content.
• Be careful when cooking the compote. The hot cherries will pop and splatter (as seen in my process photos below!) Be mindful of bare skin near the stovetop, and, if necessary, take a step back for safety.
• Substitute the citrus. If desired, you can replace the lemon juice with fresh lime juice instead, but some type of citrus is a must. The acid acts as a counterbalance to the sweetness of the cherries and granulated sugar.
• Add almond or apple. Almonds and cherry make a classic dessert pairing, because they share a chemical compound that gives them the same nutty, sweet smell. Add a teaspoon of almond extract to emphasize the nutty notes. Or, stir in 1/2 of an unpeeled Granny Smith apple for a tart, fruity note, as I’ve done with for my cherry hand pies.

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Cherry Compote

Recipe by becky

• Total Time25 minutes
• Yield300 grams (about 1 1/4 cups) 1x

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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

Scale 1x2x3x

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)

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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.

 

Equipment

granulated sugar

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medium saucepan

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ramekins

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Notes

*Compote will continue to thicken as it cools.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Sauces
• Method: Stovetop

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. You can also 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

To rewarm: 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!