Fresh Cherry Compote
Fresh Cherry Compote

When Northwest sweet cherries are in season, munch on as many as you can and save the summer bounty for later in the year with this easy cherry compote!

This post was created in partnership with Northwest Cherry Growers.

A bowl of fresh, sweet Northwest cherries is one of summer’s true delights.

And what better way to celebrate cherries than with a simple compote with hints of orange and balsamic vinegar? Pour it over pancakes and waffles, make a breakfast yogurt parfait, or add it to your next cheeseboard.

What is a compote?

Basically, a compote is a mixture of chunky fresh or dried fruits cooked in their own juice (or another juice), usually with a little sugar.

Cherries are so naturally sweet for this compote that you actually need very little sugar (and if you’re looking for a low-glycemic sweetener, coconut sugar would work well in this recipe).

How do you buy the best cherries?

Cherries grown in the Northwest are known for their large, plump fruit and super sweet flavor. Lucky for us, they are Available nationwide now through early August.

When shopping, look for cherries with firm, shiny, and smooth skins. With the exception of Rainier cherries, the darker the cherry, the sweeter the flavor—exactly what we’re aiming for with this recipe!

How to store and freeze cherry compote?

The season is fleeting, so be sure to double or triple this recipe and freeze some for later.

To store your compote, transfer the warm mixture to jars, allow to cool, then cover and refrigerate for up to a week.

For longer storage, place the compote in freezer-safe plastic bags and freeze. The compote will keep in the freezer for up to a year, but is best when eaten within six months.

Fresh cherry compote

preparation time
10 mins

cooking time
5 minutes

total time
15 minutes

12 servings

1 1/2 cups


  • 1 lb whole unscored Northwest cherries

  • 2 tablespoon granulated sugar

  • 1 teaspoon Finely grated Orange peel

  • 1/4 Cup orange juice

  • prize kosher salt

  • 1 teaspoon balsamic vinegar


  1. Pit cherries:

    Use a cherry stoner to remove the cherry pits and cut them in half, leaving a few whole cherries if you like. After pitting, you should have about 2 1/2 cups of cherries.

    If you don’t have a cherry stoner, gently press down on the cherries with the heel of your hand to flatten them. The pressure will loosen the pit from the fruit and the cherries will easily break in half with your fingertips so you can remove the pits.

  2. Cooking cherries:

    In a medium non-reactive saucepan, combine the pitted cherries, sugar, orange zest, orange juice, and salt. Bring to a boil over medium heat.

    Reduce the heat to a simmer and cook, stirring frequently, about 4 minutes or until the cherries release their juice and the sugar dissolves.

  3. Cool the compote:

    Remove the saucepan from the heat and stir in the vinegar. Pour into a clean glass jar, allow to cool to room temperature, cover with the jar lid and refrigerate.

    The compote will keep refrigerated for up to 1 week. It can be frozen for up to 12 months.

nutritional information (per serving)
35 calories
0g Fat
9g carbohydrates
0g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!