This easy Small Batch Cherry Compote comes together in less than 15 minutes, contains few ingredients, and is bursting with juicy sweetness. It can be made with fresh or frozen cherries, and topped on your favorite desserts, or used as a filling in cakes and pies.
Cherry season is wrapping up, so if you have any batches leftover or even some frozen cherries in your freezer and not sure what to do with them, you can make this easy Cherry Compote recipe! All you need is 15 minutes, a few staple ingredients, and you'll end up with a delicious and sweet topping for your favorite desserts like these Vanilla Bean Cheesecake Bars, brownies, ice cream, or used as fillings for Cherry Pie.
If you have even more cherries leftover, be sure to try my Cherry Almond Cake.
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♥ Why You'll Love This Recipe
Easy - It takes no time to put this Cherry Compote recipe together, especially if you use pitted frozen cherries. Just throw everything in a pot and you'll have a delicious sauce in less than 15 minutes.
Versatile - You can use this for so many dishes, from cake fillings, cheesecake toppings, to smothering on your morning toast! You can even double this recipe and use it as a cherry pie filling!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Cherries - You'll need sweet, dark cherries. I like to use frozen cherries because I tend to have them in my freezer year-round, but you can use frozen or fresh. I usually make this Cherry Compote recipe with fresh when they're in season and I get the ripest fruit.
Cornstarch - It helps thicken the compote, so I wouldn't suggest skipping this ingredient.
See recipe card for quantities.
✨ Variations
Extracts - For a bit of flavor, add a little vanilla or almond extract.
Spices - Add some fall spices, like cinnamon, nutmeg, or cloves for some warmth.
Citrus - Want a little more tang? Add a splash of orange juice.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
💡 Hint: To pit the cherries, run a pairing knife around the cherry, twist the cherry halves apart, then remove the pit (I find it easier to remove the pit from the bottom of the pit upward).
Step 1
In a medium sauce pan, combine pitted sweet cherries, granulated sugar, lemon juice, lemon zest, salt, and cornstarch/water mixture and place over medium heat.
Step 2
Cook over medium heat for about 10 minutes, stirring occasionally. Once it starts to release all the cherry juices and bubble up, let it cook for another 30 seconds to a minute, then remove it from heat.
💬 FAQ
Yes, you can use tart or sour cherries, but you'll need to adjust the sugar amounts. Taste as you cook and add to your liking.
💡Pro Tips
Fresh or frozen - Both will work. If you're using frozen, don't thaw; use it straight from the freezer.
Adjust sweetness - If you'd like a sweeter compote, taste as you cook and adjust to your liking.
Thinner compote - for a looser, runnier compote, reduce the amount of cornstarch, or leave it out completely.
Don't overcook - Once it starts to bubble up, let it cook for 30 seconds to a minute and then turn it off, otherwise you risk burning it.
❄ Storage
Fridge - Store in an airtight container in the refrigerator for up to 1 week. When ready to use, you can top it on your favorite dessert as-is, or reheat it in a sauce pan.
📖 Recipe Card
Small Batch Cherry Compote
Ingredients
- 12 oz. pitted sweet cherries
- 2 tablespoon water
- 1 tablespoon cornstarch
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon lemon juice
- zest of one lemon
- ⅛ teaspoon salt
Instructions
- To pit the cherries, run a pairing knife around the cherry, twist the cherry halves apart, then remove the pit (I find it easier to remove the pit from the bottom of the pit upward). You can also use a cherry pitter, if you have one.
- In a small bowl, combine the water and cornstarch and mix until well combined.
- In a medium sauce pan, combine pitted sweet cherries, granulated sugar, lemon juice, lemon zest, salt, and cornstarch/water mixture and place over medium heat.12 oz. pitted sweet cherries, 2 tablespoon water, 1 tablespoon cornstarch, ⅓ cup granulated sugar, 1 teaspoon lemon juice, zest of one lemon, ⅛ teaspoon salt
- Cook over medium heat for about 10 minutes, stirring occasionally. Once it starts to release all the cherry juices and bubble up, let it cook for another 30 seconds to a minute, then remove it from heat. Let cool, then top on your favorite desserts, or store in an airtight container in the refrigerator
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