Savory Cherry Compote

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Photography Credit: Elise Bauer

When fresh cherries are in season, it’s kind of hard to resist eating as many as you can. Actually, at our house, that goes for any stone fruit.

But sometimes, sometimes we have even more cherries than we can justifiably eat, and common sense kicks in and we think, uh, maybe we should fill up on more than just fruit? Protein perhaps?

Dinner beckons yet that big bowl of cherries eyes us temptingly. Dilemma solved.

Savory Cherry Compote

A quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction makes an excellent accompaniment to pork, chicken, or even duck.

Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken. Yum!

Savory Cherry Compote Recipe

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  • Yield: Makes 2 cups, enough to accompany meat dish for 4 to 6 people

Ingredients

  • 3 Tbsp olive oil
  • 2 Tbsp minced shallots (can sub red onion)
  • 2 1/2 cups pitted sweet cherries, quartered
  • 1 cup walnuts, chopped
  • 1 Tsp minced fresh rosemary
  • Salt and pepper to taste
  • 1/4 cup Port, red wine, kirsch, cassis, or cherry juice (or water)
  • 1 Tbsp honey

Method

1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.

2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.

3 Pour in the Port, wine, kirsch or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.

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Links:

Cherry pitter for sale at Amazon.com

Homemade cherry compote from Apples and Butter

Chipotle lime chicken fingers with sour cherry compote from The Hungry Mouse

Sour cherry compote from Deb of Smitten Kitchen

Showing 4 of 9 Comments

  • Linda Preminger

    Made with sour cherries, this is also excellent on grilled or pan-fried salmon. Tried some last night on wild, fresh Copper River salmon, and it was excellent. Will try it later on local red-meat trout.

  • Melissa

    How long would you process in a pressure canner? I was thinking of canning this recipe as well as it is DELICIOUS and I want to share some with everyone I know. Thanks!

    So glad you like it! No idea how long to process in a pressure canner. ~Elise

  • her ladyship

    fantastic website and lovely recipe – is it suitable for preserving in a jar?

    Looking at the recipe it doesn’t have enough acid and/or sugar to can unless you use a pressure canner. In that case I think it would be fine for canning. But if you are just doing a water bath, I would keep it refrigerated. ~Elise

  • berkeley girl

    What an easy, brilliant recipe! I made this today and put it on tea sandwiches w/ spicy seitan “lunch meat,” mustard, and spinach, and my guests loved it. I substituted the alcohol with 1 Tbsp apple juice concentrate, 1 Tbsp sake, and 2 Tbsp water. Boiled it down for 20-30 min for it to be syrupy.

  • Jane

    I had a fantastic crop of cherries last year and froze them. Good thing, since this year they almost all rotted due to late rain.

    Do you think this recipe would work with thawed, pitted cherries from last year?

    Yes, I think it would work with defrosted cherries, given you’re going to cook them up anyway. ~Elise

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