Cherry Compote

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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...


  • 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


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


  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 we don’t normally recommend one-task kitchen gadgets, it may be worth it to 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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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