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    Home » Recipes » Gluten-Free

    Published: Aug 22, 2013 · Modified: Oct 15, 2021 by alexandra · This post may contain affiliate links

    Confession #133: I'm not so gourmet... Sweet Cherry Compote {GF, Vegan}

    Jump to Recipe

    When I started this blog just over two years ago, I had no idea I'd be making fancy schmancy mousse, baking with hazelnuts and brown butter, or learning half of what I've learned so far about food.  And still, every time I gain a new bit of knowledge, or learn to make something new, or create a recipe that I love, it makes me happy. I get to feel proud of myself, which is always pretty cool.

    But anyway, back when I first started, I don't think I even knew what a compote was. I sure didn't know the difference between jam and jelly, and I wouldn't even begin to be able to distinguish either of them from marmalade or preserve or compote. The truth? It still confuses the heck out of me. For as long as I can remember, I've lived in a house where fruit spreads sit in the fridge and get opened maaaaybe twice a year. So basically, fruit spread 101 is not my forte. I might know more about food than I did a few years ago, but I'm not quite a connoisseur; I just like to make fancy things sometimes and pretend. ;) I'm  actually on the fence about whether to call this a compote or a preserve, but either way, it's tasty, and I decided that's really all that counts.

    Sweet Cherry Compote | brighteyedbaker.com this recipe

    I originally made this compote for the Cherry Cinnamon Sugar Sweet Rolls I posted just a few weeks ago, but it was so good that I decided it deserved to be a post on its own. It's also an awesome way to use the last of the summer cherries (boo, where is summer going?!) and keep them alive for a little longer. It's bold in flavor, sweet without being sugar-laden, and filled with chunky bits of cherry. It's also super-simple to make, which means that in about 15 minutes, you can have a jar of this gorgeous, deep-red compote sitting in your kitchen. Then you can do whatever you want with it... like:

    1) Spread it on toast (told you it's also like a preserve)

    2) Use it to top pancakes and waffles

    3) Serve it alongside biscuits or scones

    4) Have it with ice cream

    5) Make sweet rolls!!!

    6) Use it as a crepe filling

    7) Mix it with oatmeal or chia pudding

    8) Make a parfait... think yogurt or whipped cream, and go crazy!

    9) Use it in a fruity dessert.

    10) Annnd...Eat spoonfuls straight from the jar. You have to do this at least once, right?

    And when cherries aren't in season, try making this mixed berry compote instead. Both are incredibly easy to make, and incredibly versatile!

    Print

    Sweet Cherry Compote

    Sweet Cherry Compote | brighteyedbaker.com
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    Sweet bing cherries and a touch of almond extract make a simple but delicious cherry compote. It only takes 15 minutes to make, but it's endlessly versatile for breakfast, lunch, and dessert options!

    • Yield: about 1 cup 1x

    Ingredients

    Scale
    • 11 ounces (2 cups) pitted bing cherries
    • 1 ¾ ounces (¼ cup) granulated sugar
    • 2 tablespoons 100% cherry juice*
    • 2 teaspoons cornstarch
    • 1 tablespoon plus 1 teaspoon cold water
    • ¼ teaspoon almond extract

    Instructions

    1. In a small saucepan, stir together cherries, sugar, and juice until evenly combined. Set over medium heat and cook for 10 minutes, keeping the liquids at a simmer and stirring occasionally; the cherries should get soft. With heat on, gently mash cherries, releasing more of their juices and breaking them into smaller pieces, making sure no cherries are left whole. Once done, remove from heat.
    2. Sift cornstarch into a small bowl. Add cold water and whisk until totally smooth (creating a slurry), making sure no undissolved bits of cornstarch are left on the bottom of the bowl. While stirring, slowly pour slurry into cherry mixture.
    3. Place cherry mixture back on stove with the heat slightly over medium. Cook, stirring gently, until the mixture comes to a low boil. Continue to stir and boil for 1 minute. Remove from heat and stir in almond extract.
    4. Cool compote in saucepan at room temperature for 10-15 minutes. Transfer to a jar or other airtight container to cool completely in refrigerator.

    Notes

    *I bought my cherry juice at Trader Joe's, and I'm sure you can find it at similar stores. You can, however, substitute another juice; just make sure you pick one that will go with the flavors of the compote.

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    1. Vanessa says

      July 06, 2016 at 4:43 pm

      Do you think you this would freeze well?

      Reply
      • alexandra says

        July 11, 2016 at 8:29 am

        From what I know, freezing mixtures thickened with cornstarch isn't recommended as freezing will rupture the starch cells, so I wouldn't suggest it.

        Reply
    2. Sara says

      July 04, 2015 at 10:44 am

      Thank you! I had a bunch of past-their-prime Rainier cherries and was struggling with what to do. This recipe was perfect. I added Disaronno instead of almond extract due to nut allergy. So delicious.

      Reply
      • alexandra says

        July 12, 2015 at 4:20 pm

        Yay! Happy to hear you liked it. :)

        Reply
    3. Kristen says

      July 27, 2014 at 5:37 pm

      I read the recipe as 1 3/4 cup of sugar. I've never seen recipes measure the amount of sugar in ounces before.... My mistake. I added a bit more juice, and am hoping it turns out anyway! Making this for pancakes.

      Reply
      • alexandra says

        July 27, 2014 at 8:19 pm

        Oh no! It will definitely be much, much sweeter. I always show measurements by both weight and volume because I highly recommend baking with a kitchen scale, and I also know that readers in other countries use a scale to bake. I'm so sorry it confused you!

        Reply
    4. Dawn says

      June 29, 2014 at 8:48 pm

      Is there a way too preserve this for storage or can it only be refrigerated? Thank you

      Reply
      • alexandra says

        June 30, 2014 at 11:55 am

        You may be able to can the compote, but that's something that I really have no experience with so I can't say for sure.

        Reply
    5. Aimee / Wallflower Girl says

      August 26, 2013 at 12:09 pm

      Sounds so delicious, I'd love some of this on a freshly baked scone, mmmm!

      Reply
      • alexandra says

        August 31, 2013 at 7:54 pm

        Ooh, this would go so well with scones; good idea!

        Reply
    6. Consuelo @ Honey & Figs says

      August 23, 2013 at 1:53 pm

      This looks so good it makes me wish it was still cherry season here! Lovely pics too ;-)

      Reply
      • alexandra says

        August 25, 2013 at 10:46 am

        Thanks Consuelo! I think it's hit-and-miss finding cherries around here too, but you can still get them!

        Reply

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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