Cherry Compote

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.13 out of 5)
Loading...

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
This cherry compote is great over some yogurt for a quick and easy sweet treat, or as a filling for pie, though you may want to double the recipe if you’re baking. Feel free...

Ingredients


  • 2 cups frozen pitted dark sweet cherries, slightly thawed, juices reserved
  • ⅓ cup water
  • 1 tablespoon corn starch
  • 2 tablespoons cane sugar
  • 1 teaspoon grated lemon peel
  • ⅛ teaspoon freshly grated nutmeg (optional)

Nutrition Facts

Calories

58 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

15 g

Sugar

13 g

Fiber

1 g

Protein

0 g

Sodium

2 mg

Directions

  1. In a bowl, stir the cornstarch, lemon zest, and nutmeg, if using. Set aside.
  2. In a small saucepan, cook the cherries with sugar and ⅓ cup of water. Bring to a boil and stir over high heat until all the sugar is dissolved and some of the liquid has evaporated.
  3. Stir in the cornstarch mixture. Cook until the mixture boils and starts to thicken, about 1 minute. Remove from heat and cool. Store in the refrigerator. Eat with yogurt.

Chef Tips

You can also use sour cherries or fresh cherries to make this compote. Sour cherries will need a lot more sugar.
Although I’m not usually a fan of one-task kitchen gadgets, treat yourself to a cherry/olive pitter. It makes light work of the slow messy task of pitting fresh cherries (and olives).

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review