Cherry Compote

  • Preparation 25 MIN
    Cooking 10 MIN
    Chilling 2 H
  • Makes 3 cups (750 ml)
  • Freezes



  1. In a saucepan off the heat, combine the sugar and cornstarch. Add the cherries and lemon juice. Mix thoroughly. Place on the heat and bring to a boil. Cook for 5 minutes or until the cherries are tender and the syrup thickens.
  2. Pour into a bowl and cover with plastic wrap directly on the surface of the sauce. Let cool. Refrigerate for 2 hours or until completely chilled.
  3. The compote keeps up to 2 weeks in the refrigerator, or freeze.

Good with...

To help you with this recipe

Cherry and Olive Pitter

This pitter easily removes cherry pits for jams and olive pits for tapenade. Ergonomic and compact, this pitter is also equipped with a splatter shield to protect clothes and work surfaces.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.