Cherry Compote

5 from 1 vote

A simple recipe to preserve those magic cherry flavours a little longer. Fresh cherries, sugar, a hint of lemon and a little spice simmer together to create a topping that adds a burst of flavour to desserts or breakfast treats.

Prep Time15

Cook Time3

Resting time45

Total Time1 3

Course: Condiment, Dessert

Cuisine: American, Australian, English, New Zealand

Servings: medium jar

Calories: 1059kcal

Author: Libby Hakim

Ingredients

450 grams fresh cherries
1 cup caster sugar / superfine sugar (220 grams)
1 ½ tablespoons lemon juice (from 1 small lemon)
⅛ teaspoon cinnamon (optional)

Instructions

Wash the cherries and remove the stems and pits.
Halve half of the cherries and leave the rest whole. Place onto a tray and pour the sugar over the cherries.
Stand for ¾ of an hour, stirring a few times throughout the resting time. The sugar should gradually start to dissolve.
Pour the cherries and sugar mix into a saucepan. Add the lemon juice and cinnamon.
Heat gently to dissolve any remaining sugar. Increase temperature and bring mixture to the boil. Boil for 3 minutes.
Cool the mixture and then place into a glass jar or dish and place in the fridge.

Notes

Storing: Store the compote in the fridge for up to one week. You can also freeze this dish for up to 6 months.

Freezing: Freeze in an airtight container or freezer bags.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Use good quality, fresh cherries

Be extra careful when removing the pits that you remove each and every one of them

Don't skimp on the resting time – you need the full 45 minutes.

Don't boil the cherries for any longer than 3 minutes.

Nutrition

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