Summer is full of delicious seasonal fruits and vegetables. Some are available all summer long, and others only have a few weeks when they reach their peak. The best examples of this are corn, tomatoes, and peaches. One with an especially short window is cherries, once they’re in season, I want to eat as many as possible while they last. And when I can’t keep up, one of my favorite ways to preserve them is with this cherry compote.
Most of the time, I make this compote (and most of my jams) with frozen fruit. Whenever I have too much on hand, I’ll wash, prep, and freeze it at peak ripeness so it doesn’t go to waste. Later, when I have the time, I turn it into jam. This works great for cherries, berries, stone fruit, and even tomatoes. The best part is that this recipe was developed with frozen cherries in mind. You can absolutely use fresh if you have them, but if cherries aren’t in season—or if you simply don’t feel like pitting a whole pound of them—you can easily make this with store-bought frozen cherries.
Once they’re in season, I want to eat as many as possible while they last. And when I can’t keep up, one of my favorite ways to preserve them is with this cherry compote.
What is Cherry Compote?
Compote is one of the easiest ways to preserve fruit. It doesn’t require any pectin, like a jelly would. It’s cooked just long enough to thicken while still keeping a nice chunky texture.
Cherry compote sits somewhere between a quick fruit sauce and traditional preserves. It’s simple, rustic, and super versatile—and I think it’s perfect to use in both sweet and savory dishes.
Ingredients You’ll Need
- Cherries – Fresh or frozen both work. This version uses sweet cherries, but you can certainly make this with tart cherries!
- Sugar – About 55% of the weight of the cherries. You want white granulated sugar for this.
- Butter – Helps keep the compote from boiling over when cooked. It keeps the foaming to a minimum.
- Salt – Just a pinch.
- Water – A splash of water to help get the cherries to give off some of their juice and get everything boiling.
How to Make Cherry Compote
- Add everything to a pot
Add the cherries, sugar, butter, salt, and a splash of water to a large, heavy-bottomed pan. Choose one with plenty of room so the compote can bubble and boil without spilling over. - Boil Compote
Cook over medium heat until the cherries thaw slightly (if using frozen) and the sugar begins to melt. Stir well, then increase the heat to medium-high and bring the mixture to a steady boil. - Cook to 218-220°F
Continue cooking, stirring occasionally, for about 1 hour or until the compote reaches 218–220°F. Use an instant-read thermometer for accuracy.
No thermometer? Use the plate test: Place a small plate in the freezer to get nice and cold. Spoon a little compote onto the chilled plate and let it cool for a few seconds. Drag your finger through the compote to check the consistency. It should be a thick syrup, and not run all over the place. If it’s too runny, keep boiling another 5–10 minute and test again if you need to. (Cooking time can vary depending on batch size.) - Cool & store
Remove from heat, let cool slightly, then transfer to jars or airtight containers.
Storage Tips
- Store cooled compote in clean jars or airtight containers.
- Refrigerate for up to 3 weeks.
- Freeze for up to 3 months. To thaw, leave in the fridge overnight.
- Reheat gently on the stove or in the microwave before serving if desired.
How to Use Cherry Compote
Cherry compote is endlessly adaptable. Here are some of my favorite ways to use it:
- Great for breakfast: Spoon over yogurt, oatmeal, or cottage cheese.
- Add it to your desserts: Serve warm over ice cream, as a topping for cheesecake, pavlova, or even panna cotta.
- Delicious in savory dishes: Pair with grilled pork, seared steak, or roasted duck. Yum!
- Use it on a cheese board: Perfect to pair with any soft or aged cheeses.
- Perfect for all your baked goods: Swirl it into quick breads, muffins, scones or coffee cake.
FAQs About Cherry Compote
Can you make cherry compote with frozen cherries?
Yes! This recipe was designed with frozen cherries in mind, though fresh works just as well.
How long does cherry compote last?
Stored in an airtight container, it keeps for about 2–3 weeks in the fridge or up to 3 months in the freezer.
Do I need pectin?
No—compote relies on cooking down the fruit and sugar for thickness, no pectin required.
Can I reduce the sugar?
Sure, but the texture and shelf life will change slightly. It will be less sweet (obviously), thinner and won’t last as long. So just keep that in mind.
What’s the difference between cherry compote and cherry preserves?
Preserves are more set and jam-like, while compote stays looser and chunkier—it’s more of a syrupy sauce than a spread.
More Jam Recipes and Desserts to Try:
Strawberry Jam Recipe – This easy strawberry jam recipe is made without pectin and uses less sugar than a traditional preserve. Takes 30 minutes on the stovetop—no canning required!
Blackberry Jam – A classic blackberry jam recipe using frozen berries, flavored with fresh thyme and mandarin orange.
Tomato Jam – A simple tomato jam recipe that is going to be your new favorite condiment.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. Everything you love about a jelly donut, but as focaccia.
Poires Belle Hélène – Delicious poached pears covered in a salted dark chocolate sauce, toasted almonds, flaky salt, and served with vanilla ice cream.
Italian Pear and Almond Cake – This Italian pear and almond cake is simple to make yet impressive. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Blueberry Pie – A classic easy blueberry pie recipe. It’s simple, perfect, and the peak of summer, and can even be made with frozen blueberries.
Did you try this Cherry Compote recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I wanna see it!
Cherry Compote Recipe
Ingredients
- 565 g cherries ~1.25 lbs cleaned and pitted (fresh or frozen)
- 300 g sugar about 55% of the weight of the cherries
- 1 tbsp butter
- pinch salt
- splash water if needed
Instructions
- Add the cherries, sugar, butter, salt, and a splash of water to a large, heavy-bottomed pan. Choose one with plenty of room so the compote can bubble and boil without spilling over.
- Cook over medium heat until the cherries thaw slightly (if using frozen) and the sugar begins to melt. Stir well, then increase the heat to medium-high and bring the mixture to a steady boil.
- Continue cooking, stirring occasionally, for about 1 hour or until the compote reaches 218–220°F. Use an instant-read thermometer for accuracy. No thermometer? Try the plate test: place a small plate in the freezer until chilled. Spoon a little compote onto the plate and let it cool for a few seconds.Drag your finger through the compote to check the consistency. It should be a thick syrup, and not run all over the place. If it’s too runny, keep boiling another 5–10 minute and test again if you need to. (Cooking time will vary depending on batch size.)
- One compote has reached temperature, take it off the heat and let it cool slightly.
- Place in jars or airtight containers to store. You can store this is the fridge for a few weeks, or freeze for a few months.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
One thought on Cherry Compote
I like the pairing and serving recommendations. I’m particularly thinking of adding to a charcuterie board.