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Photos of Fresh Cherry Compote Recipe
How To Make Fresh Cherry Compote
Amp up your desserts with this simple cherry compote, made with hints of orange and balsamic vinegar, for that zesty-sweet topping!
Serves:
Ingredients
- 1lbwhole Northwest cherries,unpitted
- 2tbspgranulated sugar
- 1tsporange zest,finely grated
- ¼cuporange juice
- pinchkosher salt
- 1tspbalsamic vinegar
Instructions
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Use a cherry pitter to remove the cherry pits and cut them in half, leaving a few whole cherries, if desired. If without a cherry pitter, gently press on the cherries with the heel of hand to flatten them.
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In a medium non-reactive saucepan, combine the pitted cherries, sugar, orange zest, orange juice, and salt. Bring to a boil over medium-high heat.
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Adjust the heat to a simmer and cook, stirring often for about 4 minutes or until the cherries release their juices and the sugar dissolves.
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Remove the pan from the heat and stir in the vinegar.
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Pour into a clean glass jar, let cool to room temperature, cover with the jar’s lid and refrigerate.
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Serve over scones, toasts, and desserts, and enjoy!
Recipe Notes
The compote will keep refrigerated for up to 1 week. It can be frozen for up to 12 months.
Nutrition
- Calories: 625.53kcal
- Fat: 1.55g
- Saturated Fat: 0.28g
- Monounsaturated Fat: 0.35g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 158.20g
- Fiber: 14.79g
- Sugar: 133.65g
- Protein: 7.95g
- Sodium: 1911.17mg
- Calcium: 107.21mg
- Potassium: 1712.87mg
- Iron: 2.75mg
- Vitamin A: 30.34µg
- Vitamin C: 98.21mg
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