I went cherry-picking almost two weeks ago, and have been looking at ways to use up all eighteen pounds of cherries we brought home. I froze about half of them, we ate some of them, and we blended some into juice and added a splash of Jose Cuervo for a much-needed nightcap after the kids went to bed.
Making a cherry compote was also a really fun and easy way to create something new from all those cherries. I use it on pancakes, in oatmeal, on toast, or just eat it out of the jar! There’s really no wrong way to enjoy cherry compote.
(I even did a similar thing here with blueberries, and they came out delish!)
SUPER EASY CHERRY COMPOTE
INGREDIENTS
- 2 cups fresh Bing (or other sweet) cherries, pitted and halved
- 1/4 cup white sugar
DIRECTIONS
- In a food processor, pulse cherries until coarsely chopped. The coarser the cherries, the chunkier the compote.
- Put cherries in a large saucepan. Stir in sugar.
- Bring to a boil on high heat, then reduce to medium-low, stirring occasionally.
- Simmer until larger cherry pieces are soft, approximately 10 minutes. Mash them as best you can, then transfer to a bowl using a slotted spoon.
- Continue to simmer juices for another 15-20 minutes until syrupy.
- Pour juices over cherry pieces in bowl. When cooled, transfer to a clean jar with a tight-fitting lid and store in the refrigerator.
- Recipe adapted from here.
KEEP ON READING…
you had me at Easy! This looks like my kinda recipe! If you have any cherries left you could try making the cherry pound cake I blogged recently 😉
Oh, I’m drooling now…thanks for the heads-up 🙂
Gorgeous
Thank you!