Cherry Compote

A bright, lightly spiced cherry compote made on the stovetop with fresh or frozen cherries. Spoon it over pancakes, cheesecake, ice cream, yogurt, or oatmeal for an easy fruit topping.

Prep: 5 min · Cook: 15 min · Yield: 8 · Method: Stovetop

Ingredients

• 4 cups pitted cherries, fresh or frozen
• 0.5 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon kosher salt

Cooking instructions

1. Combine the cherries, sugar, lemon juice, cinnamon, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a gentle simmer. (about 8 min) — Medium heat
2. In a small bowl, whisk the cornstarch and water until smooth. Stir the slurry into the simmering cherries. (about 1 min) — Medium heat
3. Cook, stirring frequently, until the compote thickens and the cherries are tender but still slightly intact. Remove from the heat and stir in the vanilla extract. (about 5 min) — Medium-low heat
4. Cool for 10 minutes before serving; the compote will thicken further as it cools. Refrigerate leftovers in a covered container for up to 5 days. (about 10 min) — Cool