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
Video
Ingredients
- 500g / 1.1lb frozen or fresh pitted cherries (NOTE 1)
- ⅓ cup (78g / 2.8oz) white sugar
- ½ cup (125ml / 4floz) water
- 1 tbsp (20ml / 0.7floz) lemon juice
- 1 tbsp (20ml / 0.7floz) vanilla paste (NOTE 2)
Slurry
- 1 tbsp (12g / 0.4oz) cornflour or cornstarch
- ¼ cup (60ml / 2floz) water
Instructions
- 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.
- 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.
- 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.
- 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.
- Taste the compote and adjust to your liking, adding more sugar or lemon juice if needed.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
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.
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.
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Cheers – Cat T
Nutrition
Serving: 1 ServingCalories: 93kcalCarbohydrates: 23gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 142mgFiber: 1gSugar: 19gVitamin A: 40IUVitamin C: 5mgCalcium: 9mgIron: 0.2mg