Cherry Compote
A homemade cherry compote for topping cheesecake, ice cream, or cake. Made with frozen sweet cherries (or fresh, when in season) and ready in minutes.
Servings: 2 cups
Ingredients
- ½ cup granulated sugar
- 1 tablespoon cornstarch or 2 tablespoons instant Clear-Jel
- ⅛ teaspoon salt
- 16 ounces frozen dark cherries thawed, or fresh cherries, pitted
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 2 tablespoons butter
Instructions
- In a small bowl, whisk together the sugar, instant Clear-Jel (or cornstarch) and salt.
- Add the cherries and their juices to a saucepan, sprinkle with the sugar mixture and toss to coat the cherries.
- Add the water and the lemon juice. Set the saucepan over medium heat, stirring continuously until it begins to thicken, 1-2 minutes.
- Bring the mixture to a simmer and continue to cook for 5 minutes, stirring occasionally, until the sauce has become thick and glossy.
- Remove from the heat and stir in the almond extract and the butter.
- Transfer the cherry sauce to a bowl or jar and allow to cool, then cover and refrigerate until ready to use.
Notes
Adjust thickness as needed: If the sauce is too thick, stir in a tablespoon or two of water to loosen it.
Freezer tip: For freezing, use Clear-Jel instead of cornstarch. Cornstarch breaks down after thawing and makes the sauce watery. Clear-Jel holds up to freezing.
Refrigerate: Store in the fridge for up to 1 week.
Freeze: Transfer to an airtight container and freeze for up to 2 months.
Serving ideas: Use as a topping for cheesecake, chocolate cake, or vanilla ice cream.
Nutrition
Serving: 1 serving | Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 41mg | Fiber: 1g | Sugar: 13g
