Cherry Compote for Cake
Make this easy Cherry Compote for cake with just 3 simple ingredients. It is ready in just 10 minutes! This compote recipe is super versatile. Use it as a topping, or filling on cakes, ice cream, pancakes, oatmeal, and much more. It is entirely vegan, dairy and gluten-free.
Servings: 1 batch
Equipment
- sieve, saucepan, a jar to store compote
Ingredients
- 400 grams canned tart cherries* (14.1 oz)
- 150 mililiters reserved cherry juice (⅔ cup)
- 50 grams cane sugar (1.7 oz)
- 2 tablespoons corn starch
Instructions
- Drain cherries over a sieve, keeping the juice. In a saucepan mix starch with the juice and sugar. Then add drained cherries and whisk together.
- Bring the mixture to a boil briefly while stirring. Let simmer on low heat for 2 to 3 minutes, or until thickened and desired consistency is reached. Remove from heat and let cool for 10 to 15 minutes. Store in a sanitized air-tight container in the fridge for up to two weeks.
Video
Notes
*Can I use a different cherry than tart cherries? Yes, morello or regular cherries work with this recipe too!