Sweet Cherry Compote is bursting with vibrant cherry flavor and can be used to top ice cream, yogurt, pancakes and more. Best of all, it’s incredibly easy to make!
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Why Make This Recipe
- So many delicious uses, from toppings to fillings and more
- Great way to get the most out of fresh cherries
- So easy: just four ingredients and 15 minutes on the stove!
🥗 Ingredients
- Cherries: Ripe sweet cherries are the best for this compote. Look for ones that are deep dark red, firm, smooth, and plump.
- Sugar: Any kind of sugar can be used with this recipe, but we use traditional granulated sugar. Honey and maple syrup would be good alternatives.
- Vanilla Extract: If you have a vanilla bean, you can substitute that in this recipe. Scrape the seeds out into the cherry mixture first, then add in the pod as you cook it over the stove top. Remove pod before storing.
🥣 Step-by-Step Instructions
Use a cherry pitter or a sharp knife to remove the pits from your cherries. You should have about 2 ¾ cups of de-pitted cherries.
Combine cherries and sugar in a medium saucepan with water and salt.
Place over medium heat. Cook until sugar dissolves and cherries soften, about 15 minutes. Compote will thicken slightly.
Stir in vanilla. Skim off extra foam if you like. Let cool completely.
Put into an airtight container and refrigerate for up to a week.
🧐 Recipe FAQs for Cherry Compote
Yes. Let it cool completely, then store in an airtight container or in freezer bags for up to 4 months. Defrost overnight in the refrigerator when you’re ready to use.
Yes. You can use them straight from the freezer. Don’t add the tablespoon of water to the saucepan. And note that you might need to cook them for longer to evaporate some of the extra liquid.
A compote is just a mixture of cooked fruit and sugar. Cherries and berries are traditional forms of compotes, but you can make apple compote or apricot compote and more.
👩🍳 Expert Tips
You can adjust the sweetness of this berry compote according to your preference and according to how sweet your cherries are. Add more or less sugar as you desire. And, if your cherries are very sweet, you may want to add a teaspoon or two of lemon juice to perk it up a bit.
Experiment with different flavors by adding herbs, lemon or orange zest, or a cinnamon stick to your saucepan. Stir in almond extract instead of vanilla extract. You can also make a boozy cherry compote by stirring in a little brandy or bourbon.
Want a thicker compote? Mix a tablespoon of cornstarch and a tablespoon of water, then stir into compote as you are heating it on the stove.
Wondering how to serve this black cherry compote? You can serve it cold or hot. It is delicious as a topping for ice cream, yogurt, waffles, oatmeal, or pancakes. Try it as a substitute for the blueberry sauce in this Blueberry Crêpes recipe.
You can also use it to top crackers or crostini smeared with goat cheese or ricotta cheese. Try it as a pie filling—you may want to thicken it using cornstarch, or drain some of the liquid before using as a filling.
You can also use cherry compote for cake filling (again, being careful with draining out liquid if necessary). Particularly good in a Black Forest Cake! And of course, cheesecake with berry compote is also quite delicious.
Got leftover cherry syrup after you’ve scooped out most of the compote? Try adding to sparkling water, champagne, or a cocktail.
Cherry compote is perfect for gifting too. Just put in small glass jars and tie with a ribbon. You can also add a recipe card or a note with ideas for how to use the compote.
Other Delicious Berry Recipes
Cherries are actually stone fruit not berries, but they can be used in many recipes that call for berries instead. Here are a few favorites:
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📖 Recipe
Cherry Compote
Sweet Cherry Compote is bursting with vibrant cherry flavor and can be used to top ice cream, yogurt, pancakes and more. Best of all, it’s incredibly easy to make!
Ingredients
- 1 pound fresh cherries
- 3 tablespoons sugar
- 1 tablespoon water
- Pinch of salt
- ½ teaspoon vanilla extract
Instructions
- Use a cherry pitter or a sharp knife to remove the pits from your cherries. You should have about 2 ¾ cups of de-pitted cherries.
- Combine cherries and sugar in a medium saucepan with water and salt.
- Place over medium heat.
- Cook until sugar dissolves and cherries soften, about 15 minutes. Compote will thicken slightly.
- Stir in vanilla.
- Let cool completely, then put into an airtight container and refrigerate for up to a week.
Notes
Storage Tips:
You can also freeze this compote. Store in an airtight container or in freezer bags for up to 4 months. Defrost overnight in the refrigerator when you’re ready to use.
Expert Tips:
Frozen cherries can be used instead of fresh. You can use them straight from the freezer. Don’t add the tablespoon of water to the saucepan. And note that you might need to cook them for longer to evaporate some of the extra liquid.
You can adjust the sweetness of this berry compote according to your preference and according to how sweet your cherries are. Add more or less sugar as you desire. And, if your cherries are very sweet, you may want to add a teaspoon or two of lemon juice to perk it up a bit.
Experiment with different flavors by adding herbs, lemon or orange zest, or a cinnamon stick to your saucepan. Stir in almond extract instead of vanilla extract. You can also make a boozy cherry compote by stirring in a little brandy or bourbon.
Want a thicker compote? Mix a tablespoon of cornstarch and a tablespoon of water, then stir into compote as you are heating it on the stove.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 28gFiber: 2gSugar: 24gProtein: 1g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
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More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
deb says
can this recipe be canned in a hot water bath?
Molly Pisula says
Hi Deb, I would think so, but I'm not a canning expert. Maybe ask in a canning forum somewhere?