Easy Cherry-Berry Compote Recipe
This is an easy cherry-berry compote recipe. Compote is one of those things many people have heard of, but just as many aren’t sure what it is or how to make it. It’s simply fruit that is cooked down over heat, until it’s an almost gravy-like consistency. Not so thick as jam, but not a runny sauce either.
It’s perfectly paired with ice cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.
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EASY CHERRY-BERRY COMPOTE
This recipe can act as the base for all your future compotes. For this easy cherry-berry compote, we’re using cherries and raspberries. Then we’re mixing in sugar as well as the juice and zest of an orange. Bringing a unique blend of fruity flavors.
Depending on how juicy your berries are, your compote will spend a few minutes cooking down on the stove. Once cooled, this will result in a pourable consistency, perfect for topping your favorite breakfasts and desserts!
How do you know when your compote is done cooking? Keep an eye on your compote as it cooks, stirring continuously so it doesn’t burn. Once it’s thickened to a slightly thinner gravy-like consistency, you can remove it from the heat and pour it into a bowl to cool.
INGREDIENTS
- Cherries: Provide a sweet, rich base flavor and a chunky texture to the compote.
- Raspberries: Add tartness and brightness, balancing the cherries and creating a vibrant berry flavor.
- Sugar: Sweetens the compote and helps thicken it slightly as it simmers.
- Orange zest: The oils from the peel add a fresh, zesty depth.
- Orange juice: Brings acidity and moisture, enhancing the fruit flavors and helping the compote cook down smoothly.
I don’t have these berries. Can I swap in for another fruit? Absolutely! Either double the amount of cherries or raspberries, or change out for what you have on hand. Strawberries, blueberries, or cranberries would be delicious!
HOW TO MAKE AN EASY CHERRY-BERRY COMPOTE?
Place the frozen cherries and raspberries into a pot or frying pan over high heat, allowing the fruit to cook until the juices begin to release, stirring occasionally.
Once the mixture is juicy, add the sugar and orange zest, stirring well to combine. As the compote starts to thicken, pour in the orange juice and bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer for about 8 minutes, stirring occasionally to prevent sticking. Keep in mind that the compote will continue to thicken as it cools, so avoid overcooking it in the pan.
Once done, remove from heat and transfer to a bowl to cool completely. You can serve it warm or refrigerate it for a chilled version.
3 reasons you’ll love this compote
TIPS & VARIATIONS
- While cooking, keep stirring your compote on the stove until it’s thickened to an almost thin gravy-like consistency. Remeber, it will thicken more as it cools, especially once placed in the fridge. You don’t want to overthicken it in the pot.
- If you don’t have cherries and/or raspberries on hand, you can swap in for whatever berry you do have! Strawberries, cranberries, or blueberries are perfect substitutes!
MAKING AHEAD & STORING
Once cooked and cooled, place your easy cherry-berry compote into a sealable jar. Store in the fridge for up to a week. You can also place it in the freezer, where it will keep for up to 3 months.
MORE CHERRY RECIPES
If you love pie AND cake, you have to try this Cherry Pie Cake! It’s as if a coffee cake and a pie had a baby. Do you love a chocolate-cherry combo? Try these molten Chocolate Lava Cakes with a cherry compote center. Bursting (literally) with chocolate-cherry goodness. For the fans of cherry cheesecake, these Cherry Cheesecake Cookies are for you. Graham cracker cookies topped with cherry pie filling and cream cheese frosting.
EQUIPMENT YOU’LL NEED
Equipment
- Pot
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
- ½ cup Cherries frozen
- ½ cup Raspberries frozen
- 2 tbsp Sugar
- ½ Zest of an orange
- ½ orange juiced
Instructions
- Place frozen cherries and berries into a pot or frying pan over high heat, until juices start to release. Stir occasionally.
- Add sugar and zest, and stir.
- Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over thicken in the pan.
- Remove from heat and pour into a bowl to cool completely. Serve warm or place in the fridge to chill.
