Easy cherry compote

Easy cherry compote

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins

Skill level

Easy

Servings

Makes 3 x 450g jars

This rich compote makes a perfect addition to pancakes for brunch

Nutrition and extra info

Nutrition info

Nutrition per tbsp

kcalories
46
protein
0g
carbs
12g
fat
0g
saturates
0g
fibre
0g
sugar
12g
salt
0g

Ingredients

  • 1kg cherries, stoned weight (you'll need to buy about 1¼kg, then de-stone them)
  • 500g jam sugar (the one that has pectin added)
  • juice ½ lemon
  • 4 tsp brandy

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Method

  1. Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
  2. Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

Recipe from Good Food magazine, June 2009

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Comments

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ayesha10's picture

how can i make apple crepes cz cherries arent avaible much in my country..plus any substitute fr brandy?/

sarah-e-m's picture

Yes you should be fine as long as you sterilise your jars and use airtight lids. When I make homemade jam I sometimes store it over a year and it is still fine.

sugdenm's picture

I know this is a suggestion box but I need to ask a question. My dad is coming for Christmas and he loves cherry compote I wanted to make some of this recipe for him with my cherries from the garden will it last this long? it will be great to feed him something really special when he comes since it will be the frist time in 2 years I will see him

donnadrew's picture
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Yes - I also used my local french cherries from my garden. Brilliant!! I did use the brandy, & from the saucepan it tastes great!

juleps's picture
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Didn't use the brandy but this is a great easy recipe. Perfect for using the excess of free, local cherries here in France!

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