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Last Updated on December 8, 2025 by becky
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?
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, sparkling wine, whipped cream…) I really enjoy using cherries for Valentine’s Day. Of course January isn’t exactly peak cherry season in the UK, but luckily, my grocery store stocks 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 a few tablespoons of water) and comes together in five minutes of prep time, plus an additional 20 minutes or so spent simmering 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. Oh, and as a bonus, this recipe is 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.
- Granulated Sugar – Granulated sugar sweetens and thickens the compote. If substituting caster sugar, measure 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.
Cherry Compote Tips & Tricks
You can make this 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’ll need to add a few extra minutes the cooking time due to 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 in this recipe instead. (And if you’re not a cherry fan, take a look at my strawberry compote recipe or my cranberry compote recipe, instead!)
Or, 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 or a cherry cheesecake icebox cake.
- Spoon it on top of a scoop of homemade vanilla ice cream, or add to an ice cream sundae.
- Layer it into a parfait or trifle.
- Stir cherry compote into oatmeal, yogurt, or overnight oats for breakfast.
Make-Ahead and Storage Suggestions
Refrigerate in an airtight container for up to 1 week. 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 for up to 3 months. Thaw in the refrigerator prior to use.
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 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 (1 pound; about 4 cups)
30 milliliters water (2 tablespoons)
25 grams granulated sugar (2 tablespoons)
10 milliliters freshly squeezed lemon juice (2 teaspoons)
2 grams lemon zest (1 teaspoon, packed)
Instructions
In a medium saucepan, stir together cherries, water, and granulated sugar.
Bring to a boil on the stovetop.
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.
Transfer compote to a bowl. 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
*If using frozen cherries, you might need to cook the compote for a few extra minutes to account for the higher water content in frozen fruit.
I highly recommend pairing this cherry compote with my homemade vanilla bean ice cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauces, Jams, and Chutneys
- Method: Stovetop
Super easy and delicious! Will use again, thanks!
So glad you enjoyed this recipe!