If you love cherries, you have to try this 3-ingredient black cherry compote, which catches that just picked flavour with a bag of frozen cherries. It's effortless, irresistibly vibrant and the perfect pancake topping.
Fresh cherries are great when they are in season, but lacking in flavour, and also expensive, out of season. That's why I love using frozen fruits in recipes, it allows you to get that fresh picked flavour all year round.
In just a few minutes on the stove, those frosty cherries transform into a glossy, dark ruby sauce that's reminiscent of summer fresh fruit.
This cherry sauce is perfect for topping everything from pancakes, waffles and your morning bowl of yogurt, to a variety of desserts like cheesecakes and parfaits.
Why you'll love this recipe
- You can use frozen black cherries in this recipe, which not only taste great, but are often a lot cheaper than using fresh cherries.
- The fresh cherry flavour really shines in this easy compote recipe.
- Make ahead and freeze until you are ready to enjoy.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Black cherries - I used a bag of frozen black cherries to make this compote. Frozen cherries are great as they come de-stoned (although I always check) and are far less expensive than fresh cherries. If using fresh cherries you will need to de-stone and adjust cooking times to soften the fruit.
- Sugar - I use regular granulated sugar in this recipe, but not in the same quantities as you would a cherry jam. This ensures that the flavour of fresh cherries really shines through.
- Cornflour - I like to thicken the compote with a little cornflour mixed to a paste with water.
How to make black cherry compote
- Place the frozen cherries, sugar and 250ml water into a small saucepan.
- Bring to a boil and allow to boil for 3 minutes. Then reduce the heat to medium and simmer for a further 5 minutes.
- Mix the cornflour with the 2 tablespoons of water to form a smooth paste.
- Pour the cornflour paste into the berry compote, stirring for 2-3 minutes until the mixture thickens.
- Serve the compote as it is, or for a smoother consistency blend to your liking with a stick blender.
- The sauce is now ready to use or can be chilled or frozen until needed.
Recipe variations
- Fruit - I've used frozen cherries in this recipe, but it works equally well with other fruits, try apples, pears, peaches, strawberries, blueberries, raspberries, blackberries or a mix of berries.
- Combine fruits - try a mix of fruits, eg pear and raspberry, apple and blackberry.
- Alcohol - you can add a splash of cherry brandy.
- Spices - add a touch of spice with a dash of vanilla extract or a little ground cinnamon, ginger, allspice or nutmeg.
Serving suggestions
I've served this delicious cherry compote with my Scotch Pancakes but you could also use it to top waffles, or my Cinnamon French Toast. You can replace the jam on your favourite Buttermilk Scone recipe.
It's also great with desserts, try some as a base for a fruit crumble, or serve it with my Vanilla Baked Cheesecake, or a frozen Chocolate Parfait as I've done here.
Useful hints and tips
- If using fresh cherries you will need to de-stone the berries first. Also, fresh cherries may take a little longer to soften and break down a little, than frozen cherries.
- No fancy equipment required which makes this a more convenient to making jam.
- Always take care when working with hot sugar to avoid burning.
- Don't walk away from the pan when making any compote, coullis or jam as burns and sticks to the bottom of the pan really easily.
- Double the recipe and store some fresh fruit compote in the fridge and freeze the other half to enjoy later.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Once made this cherry compote should be cooled and placed into airtight container. It will store for up to 2 weeks in the fridge. However, this compote freezes really well and can be stored for up to 3 months in the freezer.
Firstly there is the length of cook, compote cooks in a far shorter time than jam. Secondly the fruit in a compote retains some of it's shape, whereas when making jam the fruit really breaks down during the cook.
However, for me the main difference is length of time it can be stored. A fresh fruit compote will store for 2 weeks in the fridge. Whereas once cooked and placed into sterlised jars and sealed, a fruit jam can be stored in a cool dark place for anything up to a year.
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Additional recipe suggestions
If you like this recipe then try some of my other fruity preserve recipes:
- Blueberry Compote
- Scottish Raspberry Jam
- Scottish Strawberry Jam
- Blackberry (Bramble) Jelly
- Blackcurrant Jelly
- Apple Jelly
Easy Black Cherry Compote Recipe
Equipment
- Kitchen knife
- measuring spoons
- weighing scales
- Saucepan
- Spatula or wooden spoon
Ingredients
- 350 g frozen black cherries (can also use fresh)
- 100 g granulated sugar
- 250 ml water
- 1 ½ tablespoon cornflour
- 2 tablespoon water
Instructions
- Place the frozen cherries, sugar and 250ml water into a small saucepan.
- Bring to a boil and allow to boil for 3 minutes, stirring. Then reduce the heat to medium and simmer for a further 5 minutes.
- Mix the cornflour with the 2 tablespoons of water to form a smooth paste.
- Pour the cornflour paste into the berry compote, stirring for 2-3 minutes until the mixture thickens.
- Serve the compote as it is, or for a smoother consistency blend to your liking with a stick blender.
- The sauce is now ready to use or can be chilled or frozen until needed.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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