Cherry Compote
This sweet, saucy Cherry Compote is one of the best fresh cherry recipes and it’s so easy to make. It comes together in about 15 minutes and it’s the perfect topping for cheesecake, yogurt, ice cream and more!
If you’re looking for one of the best ways to use fresh cherries, look no further than this quick and easy Cherry Compote recipe! I for one am completely obsessed.
I’ve prepared this compote a few times during the past few months, and trust me when I say that every batch disappeared quickly.
I used one batch to top my mini no bake cheesecakes, and that was a huge hit. I also used it for my cherry overnight oats, and also served it atop some plain Greek yogurt.
It may look and sound fancy, but it couldn’t be easier to make. It takes about 5 minutes of prep time, and it cooks up in about 10 minutes.
It’s sweet and saucy, and is guaranteed to elevate anything you serve it with. 🙂
Why you’ll love this recipe
- This cherry sauce consists of sweet cherries in a silky sauce with the brightness of lemon and the flavor of vanilla.
- Frozen cherries are a great time saver and make this sauce easy to prepare all year round.
- It makes a great dessert topping for cheesecake, ice cream and cakes, and is also wonderful served over yogurt, oatmeal, pancakes and waffles.
- This recipe is extremely versatile and can be customized with your favorite herbs, spices, citrus or liquor.
Recipe ingredients
- Cherries. I love using fresh Bing cherries for this cherry compote for their sweet flavor, dark red color and firm texture, but any variety of cherries will do. Tart red cherries such as Montmorency cherries would provide a nice contrast to the sweetness of the compote, while Rainier cherries are nice and sweet with a beautiful yellow-red color. Frozen cherries are also a wonderful option so that you can prepare this recipe any time of year. If using frozen cherries, thaw them prior to use and discard excess liquid to avoid a watery compote.
- Sugar. This recipe includes 1/4 cup of granulated sugar, but that can easily be reduced to 2 tablespoons if your cherries are really sweet. The granulated sugar may be substituted with your favorite sweetener such as honey, maple syrup or sugar substitute.
- Lemon. Fresh lemon juice balances out the sweetness of the cherry sauce and adds bright fresh flavor.
- Water. The water is optional as the cherries will release their juices as they cook down. That said, adding water is beneficial to adjusting the consistency of the compote, and also helps prevent the compote from burning.
- Cornstarch. Cornstarch and other thickeners such as tapioca and arrowroot starches may be used to help thicken your compote if you plan to use it as a filling for cakes or tarts, or if you simply enjoy a thicker texture. I recommend starting with 1 teaspoon combined with 1 teaspoon of water to create a slurry, and add up to 1 teaspoon more as needed to create the desired consistency.
See the recipe card below for the full list of ingredients and quantities.
How to make cherry sauce
This cherry sauce recipe is very easy. Pitting the cherries takes 5 minutes or less, and the sauce cooks up in about 10 minutes.
Pro tip: Pit the cherries in advance with this handy cherry pitter, or use frozen cherries as a time saver! If using frozen cherries, cooking time will be a few minutes longer.
See the recipe card below for full instructions.
- Pit the cherries with a cherry pitter.
- Place the cherries, sugar, water and lemon juice in a small to medium saucepan and stir to combine.
- Cook the cherries over medium heat until boiling, then reduce heat and simmer for 10 minutes until the cherries have softened and the liquid has thickened. Optional: add cornstarch slurry to thicken the sauce as desired, stir and cook until it reaches the desired consistency. Remove from heat and stir in the vanilla extract.
Recipe FAQs
Cherry sauce and cherry compote are very similar, but the difference lies in the consistency. Cherry compote is typically thick and chunky, while cherry sauce is thinner and saucier.
For a thick compote, omit the water or simply add cornstarch as instructed in the recipe card below. For a thinner sauce, use water and simply cook the the cherries down until you reach the desired consistency.
Thicken the cherry compote by cooking it down until the liquid reduces to the desired consistency, or mix 1-2 teaspoons of cornstarch or another thickener such as tapioca or arrowroot starch with water to create a slurry. Stir the slurry into the compote slowly and cook for a couple of minutes until thickened.
Frozen cherries may be used in compote. For best results, thaw them before use and discard any excess liquid to avoid an overly watery compote.
There are so many delicious ways to flavor this cherry compote. Add warm baking spices such as cinnamon or cardamom for depth of flavor, or replace the water with your favorite fruit juice or liquor such a bourbon, sherry or kirsch.
You can also make this compote savory by adding 1 teaspoon of chopped fresh thyme or your favorite herbs.
It will keep for up to 2 weeks in the refrigerator or you can freeze it for up to 3 months.
Serving suggestions
There are so many ways to use cherry compote. It can be served warm or cold with a variety of sweet or savory dishes as shown below.
- Serve for breakfast as a topping for oat flour pancakes, oat waffles or oatmeal. My cherry overnight oats make eating breakfast fun!
- It makes a great topping for yogurt, chia seed pudding, or use it for homemade fruit on the bottom yogurt.
- It’s the perfect dessert topping for ice cream, mini no bake cheesecakes and almond flour cake. It also makes a great filling for cakes and pies!
- Serve it with oven baked pork chops or pork loin roast for a sweet and savory dinner. Adding savory herbs such as thyme or rosemary to the cherry compote is a wonderful option.
Recipe notes
- Pro tip: Pit the cherries in advance with this handy cherry pitter, or use frozen cherries as a time saver! For best results, thaw frozen cherries before use and discard any excess liquid to avoid an overly watery compote.
- If your cherries are really sweet, try scaling the sweetener down to 2 tablespoons total. Taste while it cooks and add more as needed.
- Using cornstarch (or another thickener such as tapioca starch) is optional depending on how thick you’d like your sauce. It’s really a personal preference!
- Store cherry compote in the refrigerator for up to weeks or freeze for up to 3 months.
More cherry recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Cherry Compote
Equipment
Ingredients
- 1 lb. fresh cherries about 2 heaping cups; sub with frozen
- 1/4 cup granulated sugar sub with your favorite sweetener; see note 2
- 2 tablespoons water see note 3
- 2 tablespoons fresh lemon juice sub with orange juice
- 1 teaspoon cornstarch combined with 1 teaspoon water; see note 4
- 1 teaspoon vanilla extract
Instructions
- Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, and place the cherries in a small to medium sized sauce pan. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife.1 lb. fresh cherries
- Add the sugar, water and lemon juice to the pan with the cherries and stir well to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat to medium low and simmer until the cherries have softened and the liquid thickens, about 10 minutes. If you prefer a thicker sauce, combine the cornstarch with 1 teaspoon of water and stir to combine, then slowly add it to the compote as it cooks, stirring the entire time until the liquid comes to the desired consistency.1/4 cup granulated sugar, 2 tablespoons water, 2 tablespoons fresh lemon juice, 1 teaspoon cornstarch
- Remove from heat and stir in the vanilla extract. Cool and room temperature and store in the refrigerator. Enjoy!1 teaspoon vanilla extract
Notes
- Pro tip: Pit the cherries in advance with this handy cherry pitter, or use frozen cherries as a time saver!
- If your cherries are really sweet, try scaling the sweetener down to 2 tablespoons total. Taste while it cooks and add more as needed.
- Water is optional as the cherries will release their juices as they cook down. That said, adding water is beneficial to adjusting the consistency of the compote, and also helps prevent the compote from burning.
- Using cornstarch (or another thickener such as tapioca starch) is optional depending on how thick you’d like your sauce. It’s really a personal preference!
- Store cherry compote in the refrigerator for up to weeks or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
