Sour Cherry Compote

Sour Cherry Compote

Tart cherries simmer down into a glossy, ruby-red compote with a bright, tangy edge.

Total 35 min Makes 16 oz Calories 85/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Fresh or frozen sour cherries cook down with sugar and a splash of lemon juice into a thick, glossy sauce. A cornstarch slurry gives it just enough body to spoon over pancakes, cheesecake, or vanilla ice cream, while the fruit's natural tartness keeps it from tasting overly sweet.

Ingredients

  • 4 cups sour cherries, pitted (fresh or frozen)
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon water, cold (for slurry)
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the sour cherries, sugar, lemon juice, water, and salt.

  2. Set the pan over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves and the cherries begin to release their juices.

  3. Reduce heat to medium-low and simmer, stirring occasionally, until the cherries soften and the liquid reduces slightly.

  4. In a small bowl, whisk together the cornstarch and cold water until smooth.

  5. Stir the cornstarch slurry into the simmering cherries and cook, stirring constantly, until the compote thickens and turns glossy.

  6. Remove from heat and let the compote cool to room temperature; it will thicken further as it cools.

  7. Transfer to a jar or airtight container and refrigerate until ready to serve.

Rate this recipe

★ 4.5 (1)

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    Sour Cherry Compote

    Fresh or frozen sour cherries cook down with sugar and a splash of lemon juice into a thick, glossy sauce. A cornstarch slurry gives it just enough body to spoon over pancakes, cheesecake, or vanilla ice cream, while the fruit's natural tartness keeps it from tasting overly sweet.

    35 min 16 oz 85 cal

    Ingredients

    • 4 cups sour cherries, pitted (fresh or frozen)
    • 1/2 cup granulated sugar
    • 2 tablespoons fresh lemon juice
    • 1/4 cup water
    • 1 tablespoon cornstarch
    • 1 tablespoon water, cold (for slurry)
    • 1/8 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the sour cherries, sugar, lemon juice, water, and salt.

    2. 2

      Set the pan over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves and the cherries begin to release their juices.

    3. 3

      Reduce heat to medium-low and simmer, stirring occasionally, until the cherries soften and the liquid reduces slightly.

    4. 4

      In a small bowl, whisk together the cornstarch and cold water until smooth.

    5. 5

      Stir the cornstarch slurry into the simmering cherries and cook, stirring constantly, until the compote thickens and turns glossy.

    6. 6

      Remove from heat and let the compote cool to room temperature; it will thicken further as it cools.

    7. 7

      Transfer to a jar or airtight container and refrigerate until ready to serve.