cherry compote- anti-cancer recipes- cook for your life
Cherry Compote
Servings: 8
Prep time: 15

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 to adjust the sugar according to the sweetness of your cherries. Unless you are buying cherries at the height of their season, we recommend using frozen.


  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.


  • 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)

Nutritional Information


58 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


15 g


13 g


1 g


0 g


2 mg

*per serving

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Ann's Tips and Tricks

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).




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