Super Duper Easy Cherry Compote Recipes

EASY CHERRY COMPOTE

Easy cherry compote image

This rich compote makes a perfect addition to pancakes for brunch

Provided by Good Food team

Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat

Time 1h5m

Yield Makes 3 x 450g jars

Number Of Ingredients 4

Ingredients

1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
500g jam sugar (the one that has pectin added)
juice ½ lemon
4 tsp brandy

Steps:

Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

SIMPLE CHERRY COMPOTE

Simple Cherry Compote image

Super simple to make and incredibly versatile for breakfast, appetizers, or dessert, this cherry compote makes for one fine condiment!

Provided by Kathryn

Categories Appetizer Breakfast Dessert

Time 20m

Number Of Ingredients 4

Ingredients

3 cups cherries, washed, pitted & halved
1/2 cup orange juice
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Steps:

Place cherries, orange juice, and sugar in a saucepan under medium heat. Cook for 7-8 minutes until cherries begin to soften.
Using a fork or potato masher, mash approximately half of the cherries (or more depending on your preferred consistency). Cook on medium heat for another 10 minutes or so until juices start to thicken. Stir occasionally.
Remove from heat, stir in vanilla extract, and either serve warm or wait until completely cool before sticking in the refrigerator. You can eat warm, room temperature, or cold. Compote will store well in a glass jar for up to 10 days.

SUPER DUPER EASY CHERRY COMPOTE

Super Duper Easy Cherry Compote image

Not as bad for you as you might think. Also quick because you're using frozen cherries! Please get the ones frozen WITHOUT sugar. The whole point of this is controlling how much sugar we feed our families. Plus it's tasty. Serve cold with your favorite meat or pastry or puddings, or serve piping hot over ice cream or fresh cake.

Provided by ToxicTeacaakes

Categories Dessert

Time 21m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs frozen cherries (sweet or sour, just make sure they're WITHOUT added sugar)
1 cup orange juice
3 tablespoons sugar (optional)
1 tablespoon vanilla extract
1 tablespoon rum extract
1 pinch salt

Steps:

Add all ingredients into pot and turn heat on high, bringing to a boil.
lower heat and cook for 20 minutes or until sauce is reduced, and nice and thick. and cherries are soft. Please be sure to stir occasionally.
Chill for several hours and serve ice cold, or serve warm. both are delicious.

Nutrition Facts : Calories 198.9, Fat 0.3, SaturatedFat 0.1, Sodium 33.8, Carbohydrate 46.4, Fiber 3.9, Sugar 41.6, Protein 2.4

RASPBERRY CHERRY COMPOTE

Raspberry Cherry Compote image

This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency.

Provided by ErinMc

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups raspberries
2 cups cherries, pitted and diced
¼ cup evaporated cane juice
1 tablespoon ground cinnamon
1 tablespoon port wine
¼ cup tapioca flour

Steps:

Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 11.1 g, Fat 0.4 g, Fiber 2.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 5.3 g

CHERRY COMPOTE

Cherry Compote image

Provided by Pierre Franey

Categories dessert

Time 15m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1/2 cup vodka
1/2 cup honey
1 orange cut into 10 slices
2 sticks cinnamon (each about 2 inches long)
2 pounds pitted cherries

Steps:

Combine vodka, honey, orange and cinnamon in saucepan over medium-high heat, and bring to boil. Add cherries, cover, reduce to simmer and cook for 2 minutes. Transfer mixture to storage container, and allow to cool. Serve over poundcake.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 33 grams

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

Ingredients

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.)

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

Ingredients

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

CHERRY COMPOTE

Cherry Compote image

Categories Sauce Dessert Kid-Friendly Low Sodium Cherry Brandy Summer Chill Vegan Simmer Bon Appétit Small Plates

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup cherry cider or berry juice
1 cup dried tart cherries
1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved
1/2 cup sugar
2 tablespoons brandy
2 teaspoons cornstarch

Steps:

Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

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