Go Back

Cherry Compote

A quick and easy cherry compote that transforms fresh cherries into a glossy, jewel-toned sauce perfect for topping yogurt, pancakes, ice cream, or cheese boards.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Condiment / Topping
Cuisine: French-Inspired
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh cherries pitted
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract optional
  • Pinch of sea salt

Equipment

  • Medium saucepan or small pot
  • Wooden spoon or silicone spatula
  • Cherry pitter or small knife
  • Measuring cups and spoons
  • Glass jars for storage
  • Fine mesh strainer

Method
 

  1. Rinse 2 pounds of fresh cherries under cool water and pat dry.
  2. Pit the cherries using a cherry pitter or small knife and collect any released juice.
  3. Place the pitted cherries and 1/4 cup granulated sugar into a medium saucepan and stir gently to combine.
  4. Stir in 2 tablespoons fresh lemon juice and 1/2 teaspoon lemon zest.
  5. Heat the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
  6. Simmer for 10 to 12 minutes, stirring every few minutes, until the cherries soften and the liquid thickens slightly.
  7. Remove from heat and stir in 1/4 teaspoon vanilla extract and a pinch of sea salt.
  8. Taste and adjust sweetness or tartness by adding more sugar or lemon juice if desired.
  9. Let the compote cool to room temperature; it will thicken further as it cools.
  10. Transfer to clean jars and store in the refrigerator for up to two weeks, or freeze for up to three months.

Notes

The compote will continue to thicken as it cools. Use a clean spoon each time to prevent spoilage. Freeze in airtight containers for up to three months.