10-Minute Cherry Compote

A jar of cherry compote with a spoon going in.

5 from 12 votes

10-Minute Cherry Compote

Cherry Compote comes together in just 10 minutes with a few simple ingredients. This luscious dessert sauce is the perfect topping for vanilla ice cream, french toast, or for using in one of my black forest desserts!

Prep Time2

Cook Time10

Course: Dessert

Cuisine: American

Keyword: Dessert Sauce, Dessert Topping, Cherry Sauce

Servings: servings

Author: Stephanie Simmons

Ingredients

1 and 1/2 tbsp corn starch
1 and 1/2 tbsp water Don't sub this for kirsch or orange juice like the above water ingredient
3 cups dark sweet cherries If using frozen, do not thaw. See note below for tart cherries.
1/4 cup + 2 tbsp granulated sugar
2 tbsp water (or kirsch, or orange juice!) Use kirsch for a black forest twist, orange juice if you have some on hand, otherwise water is fine!
3/4 tsp almond extract
1 tsp orange zest optional, but good!

Instructions

Prep: Stir water and corn starch together in a small bowl until the starch is fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them.
No need to halve if using tart - they tend to be softer.
1 and 1/2 tbsp corn starch, 1 and 1/2 tbsp water
Make the Cherry Sauce: Add cherries to a medium saucepan with the sugar and the 2 tbsp of kirsch/orange juice/water. Cook over medium heat for 10-12 minutes, stirring lazily, until the cherries have released their juices and softened.
Re-stir the cornstarch slurry (it will have settled), then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. It should separate and hold when you drag your finger through the sauce on the back of a wooden spoon. Stir in the almond extract. Transfer immediately to a shallow bowl and chill in the fridge completely before using.
3 cups dark sweet cherries, 1/4 cup + 2 tbsp granulated sugar , 2 tbsp water (or kirsch, or orange juice!), 3/4 tsp almond extract, 1 tsp orange zest
Serve & Store: Chill the sauce before using, or spoon it warm over french toast, pancakes, or ice cream. Store in an airtight container in the fridge for 1 week, or in the freezer for 1-2 months. Thaw overnight in the refrigerator before using.

Notes

Tart Cherries: You can swap tart cherries in for dark sweet cherries in the same quantity if desired. You'll need to add a bit more sugar to taste. I would start with the 1/3 cup, and then stir more in at the end of cooking, 1 tbsp at a time, to taste. Don't worry - it will dissolve into the sauce just fine, even if you stir it in at the end. I do it all the time.

Nutrition