Cherry Compote


I have never done anything with fresh cherries and I wish I would’ve before!

I got inspired by the Sweet cherrie compote from the Confessions of a bright-eye baker.

Below is my take on it.


4 cups of pitted cherries
1/2 cup of sugar
4 tablespoons of lemon juice
4 teaspoons of cornstarch
2 tablespoons plus 2 teaspoons of cold water
1/2 teaspoon of vanilla extract


1- Pit cherries with a lemon squeezer. I was done in no time. Make sure you wear an apron cause you’ll have cherrie juice in places that you won’t think of!
2- In a saucepan combine cherries, sugar and juice. Set over medium heat for about 10 minutes while it simmers. Stir occasionally. Use the back of your lemon squeezer to smash the cherries making sure none are left whole. Remove from heat when done.
3- Sift the cornstarch in a small bowl, add the water and whisk until completely dissolved. While stirring, slowly pour into cherry mixture.
4- Place cherry mixture back on the stove just above medium heat. Let it come to a boil while slowly stirring. Stir for about another minute and remove from heat. Add the vanilla extract.
5- Cool the compote in the saucepan for 10-15 minutes. Then transfer to a jar or airtight container and place in the refrigerator to cool completely.

Homemade cherry compote beat any canned version. I’ve already enjoyed it over breakfast waffles and ice cream.

Cherry compote as it’s cooking…

Cooked cherry compote. I love the dark cherry color!


Cherry compote over waffles (on the right)


The possibilities are endless. I loved using the lemon juice because it makes it not so sweet and balances anything I decide to pair it with.

Enjoy, Bon App├ętit, Buen Provecho!

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