This quick, easy cherry compote is made without orange juice and uses just four ingredients. Bright and versatile, it’s perfect spooned over cheesecake, ice cream or other favorite desserts.
Cherries have a vivid, summery sweetness that instantly lifts desserts. Their short season makes them feel special—rich, juicy bites that evoke warm days and festive moments. This compote highlights that flavor simply and quickly.
Recipe tips and frequently asked questions
What can I do with cherries?
Fresh cherries are versatile: pit and eat them fresh, make compote for cheesecakes and ice cream, turn them into summer popsicles or ice cream, or freeze pitted cherries spread on a tray then transfer to a container so they don’t stick together.
What is cherry compote?
Cherry compote is fruit cooked until soft in its own juices with a sweetener. It can include flavor enhancers like extracts, spices or a splash of alcohol, but at its core it’s a simple, chunky fruit sauce.
What to do with cherry compote?
This cherry sauce is wonderfully flexible. Popular uses include:
- Spoon over cheesecake or chocolate desserts.
- Top ice cream for a quick sundae.
- Serve with breakfast items like pancakes, waffles, French toast, yogurt or granola.
- Drizzle over pavlova or meringues with whipped cream.
- Spoon onto rice pudding or panna cotta.
- Use as a glaze or topping for cakes such as almond, polenta or chocolate cake.
Can I use frozen or canned cherries?
Yes. Use pitted cherries. Frozen or canned fruit often has extra liquid, so cook the compote longer on low heat to reduce and thicken. If canned cherries are sweetened, reduce or omit added syrup to avoid an overly sweet result.
Can I use sour red cherries?
This recipe was developed with sweet black cherries. Tart varieties (morello/tart cherries) should work, but you may need to increase the maple syrup or add a little sugar to balance the tartness.
Can I add different flavors?
The recipe is deliberately simple to let cherry shine, but you can experiment safely. Try:
- Switching almond essence for vanilla.
- Adding a splash of amaretto, bourbon, kirsch or cherry liqueur for warmth.
- Balancing sweetness with a small amount of balsamic vinegar, red wine, lemon or lime juice.
- Adding spice: cinnamon, nutmeg, ginger, five-spice or a pinch of black pepper.
Ingredients
Fresh sweet black cherries: I use sweet black (dark) cherries. Frozen pitted cherries work—defrost first and simmer longer to reduce liquid. Frozen fruit may break down more and be less chunky.
Maple syrup: Adds sweetness and depth while keeping the compote free of refined sugar. You can substitute white or brown sugar (2–3 tablespoons), but if using granulated sugar add a splash of water to replace liquid from the syrup.
Almond essence: A small dash enhances cherry flavor. You can use vanilla or omit entirely, but almond pairs especially well with cherries.
Tapioca starch: Thickens the compote with a light texture. Arrowroot or cornstarch can be used instead. Tapioca performs better if you plan to freeze the compote.
How to make cherry compote
See the recipe card below for exact ingredient amounts and notes.
Remove stems and pit the cherries—using a cherry pitter speeds this up. Cut cherries into halves or quarters depending on size.
How to pit cherries without a cherry pitter
Wear gloves to avoid staining. Options: use a small paring knife to cut out pits; place a cherry over a bottle and push the pit through with a chopstick; or for very ripe cherries push the pit out with a straw.
Add the sliced, pitted cherries to a small saucepan with the maple syrup and almond essence. Mix the tapioca starch with ½ tablespoon water to make a slurry, then stir it into the pan.
Cover and bring to a gentle boil, then remove the lid and simmer with the lid off for about ten minutes or until the compote has thickened slightly. It will continue to thicken as it cools.
Serve warm, or let cool and transfer to a heatproof container to chill in the refrigerator until needed.
How to serve
Spoon warm compote over desserts like rice pudding or ice cream, or chill it and drizzle over cheesecakes, whipped cream and meringue, or any cold dessert you prefer.
How to store
Store the compote in a covered container in the refrigerator for up to five days.
Can you can cherry compote?
This recipe isn’t suitable for home canning because it doesn’t contain enough sugar for safe preservation. For longer storage, freeze the compote in freezer-safe containers or ice cube trays for portioned use.
Can you freeze cherry compote?
Yes. Freeze in freezer-proof containers for up to three months. Freezing in ice cube trays lets you defrost small portions as needed. Thaw completely before serving.
Have you made this recipe? Tell me how it went in the comments and tag me on Instagram so I can see your creations!
Looking for more dessert recipes?
Try other fruit-based treats such as cherry-mango popsicles, pineapple cherry popsicles, strawberry compote, raspberry compote, plum compote or peach compote for more seasonal flavor.
📋 Recipe
Cherry compote
Ingredients
- 3 cups (500g) fresh or frozen pitted cherries
- 3 tablespoons (45ml) maple syrup
- ¼ teaspoon almond essence
- ½ teaspoon tapioca starch
Instructions
- Remove stems and pit the cherries, then halve or quarter depending on size.
- Place cherries, maple syrup and almond essence in a small saucepan. Mix tapioca starch with ½ tablespoon water to form a slurry and add to the pan.
- Cover and bring to a boil, then remove the lid and simmer with the lid off for about 10 minutes, until slightly thickened. It will thicken further as it cools.
- Serve warm or cool and transfer to a heatproof container before refrigerating.
Notes
Fresh cherries are recommended but pitted frozen or canned cherries can be used. Adjust sweetener if using sweetened canned fruit. You can add alcohol, spices or citrus to vary the flavor. Freeze for longer storage; not suitable for home canning.
Nutrition
Calories: 88 kcal • Carbohydrates: 22 g • Protein: 1 g • Fat: 0.2 g • Sugar: 18 g • Fiber: 2 g
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