Sweet Cherry Compote is a delicious topping that adds a burst of intense cherry flavor to pancakes, cheesecake, ice cream and more. It’s also wonderful stirred into yogurt or swirled into oatmeal. In this simple 4 ingredient fresh cherry topping recipe, I’m sharing two ways to make it: a saucy version that’s perfect for drizzling, and a thicker, syrupy version that’s perfect for spooning.
A Luscious Sweet Cherry Topping
Come cherry season here in the Pacific Northwest, it’s a cherry bonanza! You can find sweet summer cherries at road side fruit stands, farmers markets, farm stands and grocery stores. They’re hard to miss.
So, if there’s one recipe that never gets by me during cherry season, besides Fresh Cherry Limeade, it’s simple sweet cherry compote. Like my Blueberry Compote recipe, there are endless ways to enjoy it and it’s a breeze to whip up – after the cherries are pitted, of course.
Whether you prefer a thinner drizzling compote or thicker style compote, both are suited for topping waffles, Sourdough French Toast and my ultimate favorite, Buttermilk Sourdough Pancakes. But this cherry topping is equally at home drizzled over vanilla ice cream, Chilled Cheesecake Bars, swirled into oatmeal, yogurt and more!
This Recipe Is
- tender, not mushy cherries
- intensely flavorful
- has eye popping color!
If you like making homemade condiment recipes, you’ll enjoy this indulgent homemade cherry compote recipe. Let’s go!
About the Key Ingredients
- Fresh Cherries – look for deep red cherries. They’ll be labeled “sweet”. There’s quite of variety of sweet cherries to choose from like Chelane, Tulane, Champagne and Bing (pictured here). Use your favorite variety or whatever is in season at the moment.
- Cornstarch – an optional ingredient for thickening the compote if desired. It doesn’t add any flavor, but makes the compote glossy, and thick, but not as thick as pie filling.
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How to Make Cherry Compote
step by step
Compote is a condiment enjoyed with a variety of dishes. It’s a simple combination of whole or pieces of fruit cooked in a simple syrup. Sometimes cornstarch is added to lightly thicken a compote, but it’s not as thick as pie filling.
Plan ahead! For a chilled cherry compote, give it time to rest in the fridge to thicken.
Traci’s Tips
- Warm or Chilled: compote can be shared warm or chilled. Note that the compote will thicken further as it rests in the refrigerator.
- Fresh Fruit: look for cherries that are plump, fresh and firm. These will offer the freshest flavor and texture.
- Cooking: when cooking the cherries, there should be enough liquid in the pot to almost cover them. This, in part cooks into a thin syrup which will thicken slightly as it cools in the refrigerator. If adding cornstarch, the syrup will thicken further as it cooks and cools.
Homemade Sweet Cherry Compote (two ways)
Ingredients
- 4 cups (1 pound / 470 grams) Fresh Sweet Cherries (3 cups / 410 grams pitted)
- 1/3 cup (70 grams) Organic Cane Sugar
- 2/3 cup (145 grams) Water
- 1 Lemon, zested
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Vanilla Extract
For a Thicker Syrup (optional)
- 1 tablepsoon Water
- 2 teaspoons Cornstarch
Instructions
- Pitt your cherries and leave them whole or slice in half.
- In a medium sauce pan add the cherries, sugar and water. Bring to a boil, then turn the heat down to medium and simmer, stirring occasionally, for about 13-14 minutes, or until the cherries are soft yet still hold their structure and the syrup and reduced slightly. The syrup will still be runny.
- OPTIONAL: For a thicker syrup, in a small bowl, whisk the water with cornstarch and pour the slurry to the cherry mixture. Bring the mixture to a boil while stirring for 20-30 seconds. Remove from heat. You'll notice the cherry syrup is thicker, and will see the bottom of the pan when you run a spoon through the mixture.
- Remove from heat. Stir in the lemon zest, juice and vanilla extract.
- Transfer to a lidded heat proof container and store in the refrigerator until ready to use. It will take about 2 hours to cool and slightly thicken.
- Store in the refrigerator for up to a week. For longer storage, freeze in lidded Mason jars, leaving at least 1 inch head space.
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