Black Cherry Compote Recipe
Prep time
Cook time
Total time
The Kirshwasser is completely optional, you can leave it out with no substitution
Serves: 3 cups
  • Fresh Cherries pitted 1½ lbs (600g)
  • Granulated Sugar ¼ cup (50g)
  • Kirshwasser or brandy 2 teaspoons *optional
  1. Place the pitted cherries and sugar into a heavy bottomed sauce pot, cover and cook over low heat stirring occasionally to prevent scorching
  2. Cook for about 15 - 20 minutes or until the fruit has started to break down slightly.
  3. You will notice a sauce begins to form and it is getting thickened as the cherries cook down
  4. Remove from heat and add the kirsh or other liquor.
Compote will thicken as it cools due to the natural pectin in cherry skins

Store in an airtight container for up to 1 week in the refigerator or freeze for 6 months
Recipe by Gretchen's Bakery at