Ridiculously Easy Cherry Compote! All you need is just one pot, 4 ingredients and 10 minutes! Enjoy this delicious fruit sauce as a topping on ice cream, cheesecake, yogurt, chia pudding, pancakes and so much more!
Cherry season is in full swing here in California! If you love cherries, you will love this easy cherry compote.
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Easy Cherry Compote Ingredients
- Cherries. I used sweet cherries, but you can also use sour cherries. Ripe cherries will yield the best flavor.
- Sugar. Enhances the sweetness of the cherries. You can add a little extra sugar if you're using sour cherries.
- Lemon Zest + Lemon Juice. A combination of lemon zest and juice adds brightness to the sweet cherries.
- Almond Extract. Brings out the flavors of the cherries and adds another layer of flavor.
*See recipe card for quantities.
Easy Cherry Compote Instructions
Step 1. Prepare the Cherries - Wash, destem and pit your cherries. You can either use a cherry pitter or slice them in half and remove the pit by hand (the method I used).
Step 2. Add pitted cherries, sugar, lemon zest, lemon juice and ½ teaspoon almond extract to a heavy-bottom saucepan.
Step 3. Cook on medium heat for 8 to 10 minutes, stirring every so often. It's ready when the the cherries have softened and the juices thicken into a syrup. You can adjust the flavor at this point if you'd like, by adding more almond extract or sugar.
Step 4. Transfer to a bowl and allow cool to room temperature, then transfer to a clean canning jar. Store in the fridge and enjoy for up to 7 days!
Substitutions & Variations
- Lemon Juice/Zest - Lime, Orange
- Almond Extract - Vanilla Extract
- Additions - Cinnamon Stick, Star Anise
Storage
- Refrigerator. Store in an airtight canning jar for up to 7 days!
- Freezer. Transfer to a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Top Tips
- Use ripe cherries. For best results, use ripe cherries. They are easier to pit and have more flavor. Alternatively, you can use frozen cherries as they are already pitted.
- Cool the compote completely before storing it in the refrigerator or freezing it.
- Fresh Lemon is best. Freshly squeezed lemon is best.
- Don't skip the almond extract. The almond extract compliments the cherries perfectly. If you don't have almond extract on hand, you can use vanilla extract.
FAQ
Cherries are in season in mid spring to mid summer.
Yes, you can! There is no need to thaw them before cooking. Keep in mind that frozen cherries will release a lot more juice and will need to be cooked longer, about 12 to 16 minutes
You don't need to thicken the compote with cornstarch as the pectin in the cherries will naturally thicken it.
You can serve it cold straight out of the fridge or at room temperature.
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📖 Recipe
Easy Cherry Compote
INGREDIENTS
- 16 Oz (453g) Cherries, fresh or frozen pitted
- 3 Tablespoons White Sugar more if needed
- Zest of 1 Large Lemon
- 1 Tablespoon Lemon Juice
- ½ to ¾ Teaspoon Almond Extract
Instructions
- Prepare the Cherries - Wash, destem and pit your cherries. You can either use a cherry pitter or slice them in half and remove the pit by hand (the method I used).16 Oz (453g) Cherries, fresh or frozen
- Add pitted cherries, sugar, lemon zest, lemon juice and ½ teaspoon almond extract to a heavy-bottom saucepan.3 Tablespoons White SugarZest of 1 Large Lemon1 Tablespoon Lemon Juice½ to ¾ Teaspoon Almond Extract
- Cook on medium heat for 8 to 10 minutes, stirring every so often. It's ready when the the cherries have softened and the juices thicken into a syrup. You can adjust the flavor at this point if you'd like, by adding more almond extract or sugar.
- Transfer to a bowl and allow cool to room temperature, then transfer to a clean canning jar. Store in the fridge and enjoy for up to 7 days!
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