Cherry Compote Recipe
American · Condiment · 20 min total
A simple, versatile cherry compote that's perfect for topping pancakes, yogurt, ice cream, or cheesecake. Made with fresh or frozen cherries, this quick sauce comes together in minutes.
5
min prep
min prep
15
min cook
min cook
8
servings
servings
95
kcal/serving
kcal/serving
Ingredients
- 4 cups fresh or frozen pitted cherries (about 1.5 lbs)
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine cherries, sugar, and lemon juice. Let sit for 5 minutes to draw out juices.
- Place saucepan over medium heat and bring to a simmer, stirring occasionally.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Once cherries are simmering, stir in the cornstarch slurry. Continue to cook, stirring gently, until the compote thickens, about 2-3 minutes.
- Remove from heat and stir in vanilla extract. Let cool slightly before serving.
- Compote will thicken further as it cools. Serve warm or at room temperature.
Tips
- Adjust sugar to taste depending on sweetness of cherries.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Can be frozen for up to 3 months.
- Add a cinnamon stick or a splash of balsamic vinegar for extra flavor.
AI estimate may be inaccurate · Terms