Easy Cherry Compote

A close-up of a glass jar filled with glossy, dark red cherry compote. A gold spoon is scooping out some of the preserves, with cherries visible in the thick syrup. The background is softly blurred.

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This easy cherry compote with fresh cherries, lemon, and allulose is a gluten-free summer dessert topping that is perfect for cheesecake, yogurt, pancakes, ice cream, and more.

Prep Time10

Cook Time25

Total Time35

Course: Condiment

Cuisine: European

Keyword: Easy Cherry Compote

Servings:

Calories: 89kcal

Equipment

Ingredients

4 lbs Sweet cherries
1/2 cup Allulosse or coconut sugar
1/2 cup Balsamic vinegar
1 tbsp vanilla extract
2 tbsp Lemon juice
2 tbsp Lemon zest
6 Jumiper berries
1 tbsp Arrowroot optional
1/4 tsp Salt

Instructions

Wash and pit your fresh cherries.
2. Add them to a saucepan along with water, allulose, juniper berries, and lemon zest.
3. Bring everything to a gentle simmer over medium heat. As the cherries warm, they'll begin releasing their beautiful ruby-red juices. Stir occasionally, allowing the fruit to soften without completely falling apart. Continue cooking until the juices naturally thicken into a glossy sauce.
4. You can add arrowroot to thicken it if you want to.
5. Finish off with lemon juice and cool it.
6. Once it cools slightly, you'll have a rich, silky cherry compote.

Nutrition