This quick and easy Cherry Compote takes almost no time to cook and is the perfect topping to spread over ice cream, cheesecake, even oatmeal. It’s a great way to preserve those sweet summer cherries for another day.
Cherry season is upon us, and I’ve got the first batch of sweet, juicy, and bright cherries for snacking and experimenting on. Ryan is actually not a big fan of cherries, but he will taste test Cherry Compote, so here we are with a small batch of this quick and easy Cherry Compote. It is slightly tangy, not too sweet and just perfect to enhance breakfast oatmeal, pancakes, ice cream, and anything you want to add a topping to.
How to Pit Cherry for Easy Cherry Compote
The easiest, cleanest and possibly quickest way to pit cherries is to use a cherry pitter tool. However, you don’t have to hurry out and buy another tool to clutter up your kitchen drawer if you don’t pit cherries often. There are two ways you can do this quite easily, albeit slightly messier.
- Use a straw in place of the pitter. Push the straw through the end with the stem (after you have removed the stem), the pit should get pushed out the other end. This is easiest with very ripe cherries. It is slightly messier than a real cherry pitter but it gets the work done.
- Use a paring knife and cut a cherry in half, length wise. Twist it open like you would with an avocado. The pit will still be attached to half of the cherry, just use your finger or knife to pry it out. This is quite a bit messier and will get cherry juice all over your fingers, be sure to wear an apron.
So depending on whether you want whole cherries or halved in your compote, you can choose your pitting method accordingly. Halved cherries will cook slightly faster and easily disintegrate into the compote.
This easy Cherry Compote is made very similar to this easy Strawberry Compote using orange juice and just a small amount of sugar to bring out the flavor of the cherries. At the end of the cooking process, when the compote is slightly cool, I recommend adding a splash of almond extract to the compote to enhance the flavor since cherry and almond go well together.
More Compote and Topping Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 lb cherries (about 3 cups)
- Juice of half an orange (3 - 4 tablespoons)
- 2 tablespoon granulated sugar
- A splash of pure almond extract (optional)
- Wash and pit the cherries.
- Add cherries, sugar and orange juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until cherries are wilted and soft.
- Remove cherries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.
- Add cherries back into the pot and stir to combined.
- Let cool and stir in the almond extract (optional)
- Refrigerate in a clean jar for up to two weeks.
Compote can be frozen for up to one year to preserve and enjoy throughout the year.
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