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!
📖 Recipe card
Easy Cherry Compote
Ingredients
- 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))
Instructions
- 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.
Notes
- Compote can be frozen for up to one year to preserve and enjoy throughout the year.
- This recipe yields approximately 1.5 cup.
Nutrition
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Splash of almond essence makes all the difference, tasts great.
Can this be preserved in a hot water bath?
No, this does not have enough sugar to be preservable.
This is simply devine. I changed it slightly by adding a few frozen raspberries to the frozen cherries and simmered in the orange juice with the addition of 1 tablespoon of orange liqueur. I used Solerno, a Sicilian blood orange liqueur, but I think any citrus liqueur would be fine.
I served this with a baked chocolate cheesecake and whipped cream. Yum, a real winner, thank you.
Sounds amazing Debbie! Thanks for trying out the recipe.
Greetings: Can we use frozen cherries we picked last season for this recipe? Thanks!
Absolutely, frozen cherries will work fine!
Good site! I truly love how it is easy on my eyes and the data are well written. I’m wondering how I could be notified whenever a new post has been made. I’ve subscribed to your RSS feed which must do the trick! Have a great day!
Hi could this be used as a filling when baking a cupcake, thanks
Yes you can use it as a filling. I would perhaps cut the cherries up smaller and cook it down a little bit thicker. When you fill the cupcake, cut a hole like in this recipe and spoon in the compote. Hope that helps.
Just made this tonight with a bag of cherries we had forgotten about in our fridge. Delish! Can’t wait to try this with homemade waffles or crepes!
I used a small bag of frozen cherries and squeezed a whole small orange and finally, I substituted 2 tbls of maple syrup for the sugar. I did have to cook it longer, but the plus side is that it cooks off that frozen taste. Yum!
Excellent! Frozen cherries are a great substitute when cherries are not in season 🙂
I am making this right now! Could I use frozen cherries also?? I have a lot in the freezer.
Yes you can use frozen cherries, you might want to cook it a bit longer since frozen fruits will release more juice, but it should work fine for this recipe.
Place the cherry on an empty wine bottle. Use a chopstick to push the pit through. Pit drops into the bottle. Less messy that way and pretty much as easy as a cherry pitter.
Genius!! Thanks so much for the tip 🙂
I used a small bag of frozen cherries and squeezed a whole small orange and finally, I substituted 2 tbls of maple syrup for the sugar. Yum!
This compote looks stunning! Thanks for the tip about pitting cherries.
Thank you Jennifer. Hope it was useful!
Now we’re talking’
This looks delicious. I’m going to try the straw method. I pierce the base with a knife then use a chopstick to push the pit through.
Similar idea, I think you’ll get a clean push through though right? But slightly more steps involved. 🙂