Sour Cherry Compote Recipes

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SIMPLE TART CHERRY COMPOTE



Simple Tart Cherry Compote image

Tart cherries are hard to find where I live but when we occasionally come across them, we look forward to making this recipe to put over local vanilla bean gelato. Sweet and tart all at the same time. Also delicious on ice cream, pound cake, pancakes, Greek yogurt... The options are endless! It's the taste of summer for our family! Keeps up to 3 days in the fridge.

Provided by trixie_stardust73

Categories     Side Dish     Sauces and Condiments Recipes

Time 44m

Yield 9

Number Of Ingredients 6

¾ cup water
½ cup white sugar
¼ teaspoon ground cinnamon
3 ½ cups pitted tart cherries
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
  • Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 16.2 g

SOUR CHERRY COMPOTE



Sour Cherry Compote image

Use this compote to make our Sour Cherry Charlotte.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

3 cups frozen sour cherries (a little less than 1 pound)
1 cup granulated sugar
2 tablespoons balsamic vinegar

Steps:

  • Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE



Roasted Rhubarb-and-Sour-Cherry Compote image

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 45m

Yield Makes about 2 Cups

Number Of Ingredients 7

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

Steps:

  • Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
  • Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

SOUR CHERRY COMPOTE



Sour Cherry Compote image

Categories     Condiment/Spread     Sauce     Cherry     Summer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 5

1 1/4 lb fresh sour cherries, stemmed
1/2 cup sugar
1 tablespoon cornstarch
2/3 cup water
1/2 teaspoon rose water (preferably French)

Steps:

  • Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
  • Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.

SOUR CHERRY COMPOTE



Sour Cherry Compote image

Categories     Sauce     Fruit     Dessert     Low Sodium     Cherry     Summer     Chill     Vegan     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 5

2/3 cup water
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise
2 1/2 cups (1 pound) cherries, pitted

Steps:

  • Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold. (Can be prepared 1 day ahead. Keep chilled.)

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE



Sour Cream Lemon Pound Cake with Cherry Compote image

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

Provided by Melissa VanDerLaan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h50m

Yield 16

Number Of Ingredients 19

cooking spray
3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
2 teaspoons lemon extract
1 tablespoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
3 eggs, room temperature
2 cups sour cream
4 cups frozen pitted sweet cherries
¼ cup white sugar
2 tablespoons cold water
2 teaspoons cornstarch
¼ teaspoon almond extract
2 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g

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Top Asked Questions

How do you make cherry compote?
If you're a cherry lover, you'll love this cherry compote. In a small sauce pan, mix together the sugar, cornstarch and dash of salt. Stir in the can of undrained tart cherries, lemon juice and 1/4 cup water. Stir very gently over medium heat until sauce thickens. Use warm or cool and refrigerate.
Can you add sugar to cherries to make them sour?
If you can get sour cherries, feel free to add some in place of the sweet cherries. If so, you may need to increase the sugar a little, to taste as well. 1. Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar.
What is red tart cherry compote?
Classic Red Tart Cherry Compote is used as a mouthwatering topping on many sweet and savory dishes: ice cream, pork, ham, duck, pound cake, cheesecake, pie and yogurt to name a few. Or savor by the delicious spoonful. I’ve always thought you’re either a cherry person.
How do you boil cherries to make jam?
Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.

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