Cherry Compote (Easy Homemade Recipe)

This easy homemade cherry compote is sweet and bursting with cherry flavour. Perfect for cheesecake, pancakes, yoghurt, or ice cream

Let’s make the most of the last of cherry season and create something delicious with cherries. So I marched off to the store and picked up a bag of gorgeous, plump sweet cherries, fully intending to turn them into cherry compote.

All was going well until I realised I didn’t own a cherry pitter, and there was no way I was going to pit them one by one with a paring knife.

Then it clicked. I had a bag of frozen cherries sitting in my freezer, patiently waiting to be used.

So much for using in-season fruit!

The good news is that everyone can now enjoy this cherry compote at any time of the year, and I still get to enjoy my fresh cherries as a snack. It’s a win-win situation!

If you have never made homemade compote before, you are really missing out, and you are in for a treat! Once you make it yourself, you will never want to go back to store-bought again.

It is incredibly easy to make, and you do not need perfect fruit for it to shine, just like in my Strawberry Compote recipe. Homemade compote is also wonderfully foolproof. You can easily adjust the sweetness, tartness, and consistency to suit your own taste.

With very little effort, unless you are pitting cherries, you will end up with a glossy, irresistible fresh cherry compote ready to spoon over ice cream, cheesecake, pavlova, pancakes, or whatever you feel like.

Why you’ll love this Cherry Compote

Easy to make

This cherry compote comes together quickly with just a handful of simple ingredients.

Fresh or frozen cherries

Works beautifully with fresh or frozen cherries, so you can enjoy it all year round.

Customisable to your taste

You can easily adjust the sweetness, tartness, and thickness to suit your preference.

No special equipment needed

No cherry pitter required, making this recipe fuss-free and approachable.

Versatile and delicious

Perfect for spooning over cheesecake, ice cream, pavlova, pancakes, yoghurt, and more.

Better than store bought

Once you try homemade cherry compote, you will never want to go back to the jarred version.

Ingredients you’ll need

Cherries

You can use fresh or frozen cherries. The weight listed is for cherries once pitted and with stems removed. Sweet cherries work best for this recipe. Sour cherries can also be used, but you will need to add extra sugar and a little more water to balance the compote.

Vanilla paste

I always use vanilla paste in my compote. While it is a little more luxurious and on the expensive side, it delivers a deeper, more rounded vanilla flavour. Vanilla paste also holds its flavour well during cooking, giving a richer aroma without tasting harsh.

If you prefer, you can substitute the vanilla paste with 2 teaspoons of vanilla extract. Be sure to use a good quality pure vanilla extract rather than an artificial one, as this will make a noticeable difference to the final flavour.

How to make Cherry Compote

1. Place the cherries, sugar, and water into a heavy-based saucepan. Cook over medium heat for 6 to 8 minutes, stirring occasionally to prevent the mixture from catching on the bottom. The liquid should reduce, and the cherries should soften, with some beginning to break down.

2. Reduce the heat to medium-low. Make the slurry by mixing the water and cornflour together until well combined, and no flour remains stuck to the bottom of the bowl.

3. Add the slurry to the saucepan and stir until the mixture thickens. If the compote becomes too thick and you prefer a saucier consistency, add water 1 to 2 tablespoons at a time until you reach your desired texture.

4. Once you have reached the right consistency, stir in the vanilla paste and lemon juice. Cook for a further 2 minutes. If the compote becomes too watery, continue cooking a little longer to reduce it.

5. Taste the compote and adjust to your liking, adding more sugar or lemon juice if needed.

Tips for perfect Cherry Compote

Use sweet cherries

Sweet cherries give the best balance of flavour. If using sour cherries, increase the sugar slightly and add a little more water to balance the compote.

Adjust the thickness gradually

Add the slurry slowly and stir well. If the compote becomes too thick, loosen it with water one to two tablespoons at a time.

Do not overcook

Cook just until the cherries are soft and some begin to break down. Overcooking can dull the fresh cherry flavour.

Add vanilla and lemon at the end

Stir in the vanilla paste and lemon juice towards the end of cooking to keep their flavours bright and balanced.

Taste and tweak

Always taste the compote before removing it from the heat and adjust the sweetness or acidity to your liking.

Cheesecake

Spoon cherry compote over baked or no bake cheesecake for a classic, elegant dessert.

Ice cream

Serve warm or chilled cherry compote over vanilla ice cream for an easy and irresistible treat.

Pavlova

Cherry compote pairs beautifully with crisp pavlova, whipped cream, and fresh fruit.

Pancakes or waffles

Use it as a fruity topping for pancakes, waffles, or crepes, perfect for breakfast or brunch.

Yoghurt or porridge

Stir through Greek yoghurt or spoon over warm porridge for a simple and delicious start to the day.

Cakes and desserts

Use cherry compote as a filling or topping for sponge cakes, chocolate desserts, or layered parfaits, and Eton mess.

Storage, freezing & reheating

Storage

Allow the cherry compote to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.

Freezing

Cherry compote freezes well. Once cooled, transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. If the compote has thickened too much, add a small splash of water to loosen it. The compote can also be reheated in the microwave in short intervals, stirring between each burst.

Frequently Asked Questions

Can I use frozen cherries instead of fresh?

Yes. Frozen cherries work perfectly for this recipe and do not need to be thawed first. Add them straight to the saucepan and cook as directed.

Do I need to pit the cherries first?

Yes. Whether using fresh or frozen cherries, they must be pitted before cooking.

Can I make cherry compote without cornflour?

Yes. You can simmer the compote for longer to naturally reduce and thicken it, although the texture will be looser than when using a slurry.

How do I stop my compote from becoming too thick?

If the compote thickens too much, simply stir in a little water, one to two tablespoons at a time, until you reach the desired consistency.

How much compote does this recipe make?

You will get roughly 1.5 to 2 cups of cherry compote depending on how syrupy it is.

Is cherry compote served hot or cold?

Cherry compote can be served warm or chilled, depending on how you plan to use it. Just imagine warm cherry compote over vanilla ice cream!

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Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T