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
-
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.
-
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.
-
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.
-
Remove the pan from the heat and stir in the vinegar.
-
Pour into a clean glass jar, let cool to room temperature, cover with the jar’s lid and refrigerate.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
