Easiest Cherry Compote (+ ways to use)
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 1⅓ cups [350 g]
Ingredients
- 1 Tbsp water
- 4½ cups [575 g *or* 1¼ lb] pitted cherries
- ¼ cup [50 g] sugar
Instructions
- Place the water in a medium or large saucepan and add the cherries and sugar. Bring to a simmer over medium-high heat without stirring.
- Once audibly simmering, give it a stir and let it gently boil uncovered for 20 to 25 minutes while stirring occasionally (gradually lower the heat so it doesn’t rapidly boil). The cherries are done when their liquid has become syrupy and reduced down by about half (they will start out somewhat dry, but will give off a lot of liquid in the first 5 to 10 minutes).
- Pour into a jar and cool to room temperature for about 30 minutes, then move to the fridge or freezer.
Notes
Frozen vs. fresh: You can use frozen cherries instead of fresh, especially if it’s not summertime. Frozen cherries are less dense than fresh, so use 5¼ cups frozen [still 575 g].
Doubling: You can double this recipe, but be sure to use a wider pan (otherwise it will take much longer and your cherries will end up much softer).
Storage: Cherry compote freezes wonderfully for at least 3 months—store in containers small enough to use up at once after thawing. As long as you reduce it down sufficiently (and don’t cut back on the sugar), it will keep in the fridge for about 1 week.
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