Delicious cherry compote recipe to freeze, enjoy, and share all year long.
When sweet black cherries are in season, I try not to miss out. For me, they are one of those indelible tastes of summer that takes me back to some of the tastiest desserts from my childhood.
Unfortunately, black cherries can cost a fortune. So, if I happen to find them on sale you bet I'm going to snap them up. While I love to snack on them fresh and cold from the fridge, I also like to take the opportunity to stretch them further by creating this compote.
Compote is great on toast, in yogurt, on ice cream, etc. I even use it as a layer in my black forest cake parfait (recipe coming soon). Best of all, it can be frozen and saved for many months. Long enough for them to come into season again next year.
(Makes 12 servings)
2 cups black cherries, pitted and halved (roughly 1lb)
juice of 1 medium orange
2 tablespoons granulated sugar
pinch sea salt
In a large saucepan over medium-high heat, add the pitted cherries, orange juice, sugar, and salt. Bring to a simmer, reduce the heat to medium, and cook, stirring regularly until the cherries start to break down and release their juice.
Allow the cherries to cool to room temperature. Store in an airtight jar in the refrigerator. Compote will last a week refrigerated, or for up to 10 to 12 months if stored in a freezer-safe container and frozen.
Nutritional Information Per Serving:
total calories = 27 | total fat = 0.02g | saturated fat = 0g | cholesterol = 0mg | sodium = 24.67mg | net carbohydrates = 6.22g | dietary fibre = 0.52g | sugars = 5.87g | protein = 0.24g