This simple cherry compote is made with three ingredients; sugar free sweetener, almond extract and pitted cherries. Enjoy over yogurt, oatmeal, pancakes or use as a topping in a variety of desserts like cheesecake.
Table of Contents
Easy Cherry Compote
If you’ve been follow my recipes here on The Foodie Affair you’ll know that I enjoy making a batch of seasonal fruits and sauces.
I just made my peach freezer jam and now this cherry compote! Our mornings are quite delicious with these options to pair with yogurt!
However, don’t limit this sauce to just breakfast. Enjoy compote over ice cream or how about making a quick galette using a coconut flour pie crust.
Heck, eat it by the spoonful. I won’t tell!
Wondering what Compote or compôte (French for mixture) is?
Compote is a combination of fruit (fresh or dried), sugar and water along with spices slow cooked into a chunky topping.
Often times a splash of liqueur, flavored extracts or a variety of spices like cinnamon and nutmeg are added to intensify the flavor of the fruit used.
For this recipe, I kept it very simple by only adding almond extract. However, the option to make your cherry compote uniquely your are endless.
How To Make Cherry Compote
Ready to get cooking? First, pick your cherries! You will notice that there are a variety of cherries to choose from like Rainer and Chelan cherries. My favorite are Bing cherries.
Bing cherries are naturally sweet and cook into a bright mahogany color.
Depending on the sweetness of the cherries and your preference, a little additional sweetener is all you’ll need to make fresh cherries into a delicious compote.
- 1 pound of bing cherries, cleaned and pitted
- 2 tablespoons of water
- Sweetener of choice (I’ve used 2 tablespoons of Truvia or monk fruit)
- Almond extract
- Saucepan (1 quart)
- Measuring spoons
- Rubber spatula
- Cherry pitter (optional)
Pit and Clean Cherries
Cleaning and removing the pits from the cherries is the only part of the recipe that can be a little messy.
As a result, be prepared for an occasional cherry juice splatter by prepping the surface that can easily been cleaned.
I use a paper bag that can be tossed after catching cherry juice.
Note that your fingers and hands will get stained too. If you happen to have kitchen gloves then consider wearing them. Most importantly don’t wear white clothing!
I happen to have a cherry pitter (who else has one?). Luckily for me this was a gift for my birthday several years ago.
Don’t worry if you don’t have a cherry pitter. The pit can be removed by slicing each cherry with a paring knife.
Another simple trick to remove the pits is to push the pits with a hard tool like plastic chopstick or straw. Now don’t you want to get yourself a cherry pitter!
Simmer Fruit On Low – Be Patient!
Once the cherries are pitted and cleaned add them to a saucepan with a couple of tablespoons of water.
Although if you would like you can add fresh orange juice or a fruit juice.
I have found that when the cherries are slow cooked they naturally yield plenty of juice. At this point, add sweetener if you are using it.
Be sure to take your time simmering the cherries. At first, you will want to keep a close eye on the cherries until the batch starts to produce juice.
This process may take up to 20 minutes to get the cherry compote soft and juicy.
Once you are satisfied, then remove from the heat and add the extract.
Almond extract tastes delicious with cherries. The extract intensifies the flavor, which is what you’ll love about this homemade cherry compote.
Additional Flavors to Add
Feeling adventurous? In addition or in place of the almond extract add Kirsch cherry liqueur, chambord or schnapps for a different layer of flavor.
Additional spices are fun to play with too. Cinnamon is one of my favorite spices to add to fruits. You can mimic this sugar free cinnamon blueberry sauce.
Can I Use Frozen Cherries?
Yes! You can make compote out of frozen fruit. As a matter of fact, I made this with mixed frozen berries I picked up from Trader Joe’s and it was delicious!
Just like with fresh fruit you will need to add a couple of tablespoons of liquid (I use water) to get the cooking process going.
Add any spices or extract after the compote has cooked to your liking.
What Can I Use Cherry Compote With?
As I mentioned earlier, go ahead and this compote by the spoonful! For more ideas, be sure to check out these additional ideas;
- Top on Angel Food Cake
- Use as an ice cream topping for cinnamon vanilla bean ice cream.
- Add on fluffy pancakes or low carb waffles.
- Mix in Greek yogurt
- Top on no-bake mini cheesecakes
- Serve with French toast
- Mix in homemade oatmeal
Getting your imagination going? Be sure share some other options to try myself!
How Long Will This Last In The Refrigerator?
Cherry compote will stay fresh when covered and refrigerated for up two two weeks.
Although I will be surprised if this lasts that long for you. To savory cherry compote longer make an extra batch.
Cool the compote completely before putting in freezable containers or bags. Freeze for up to 6 months.
- 1 pound bing cherries cleaned and pitted
- 2 Tablespoons granulated sweetener like monk fruit
- 2 tablespoons water
- 1/2 teaspoon almond extract
- Wash cherries, remove stems and pits.
- Place prepared cherries in a saucepan.
- Add sweetener and water. Simmer over low heat.
- Continue to stir until the fruit begins to produce natural fruit juice as well as soften. This will take up to 20 minutes.
- Remove from heat and add almond extract.
- Cool before placing in a container with a cover.
- Enjoy warm or cold.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR DIY SUGAR FREE SAUCE AND JAM RECIPES