No ImageSavory Cherry Compote

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  1. 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.

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  2. 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

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  3. 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

  4. 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.

  5. 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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