Cherry Compote Recipe
Sweet, tangy, and so easy to make. This cherry compote recipe is perfect for preserving fresh or frozen cherries. Use it as a topping for desserts, yogurt, or even savory dishes.
Servings: 10
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?
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