Easy Sour Cherry Compote from canned or frozen fruit

5 from 6 votes

A delicious cherry sauce which can be prepared in less than 10 minutes. It goes well with well with waffles, pancakes, cheesecake and yoghurt.

Course Dessert, Side Dish

Cuisine German

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 129kcal

1 lb cherries use fresh pitted cherries, canned cherries or frozen cherries (defrosted).
2 cups water if you are using canned cherries you can use the juice from the glass.
3 tablespoon cornstarch / cornflour use less if you like it to be more liquidy - use more if you like your compote to be firmer.
4 tablespoon sugar you can use make according to your preference.
1 teaspoon vanilla extract or 1 vanilla bean

Drain the jar of cherries and catch the juice.
1 lb cherries
Fill up the juice with water so you have 2 cups/ 500ml of liquid. If you use frozen cherries use water instead. Remove 6 tablespoons of liquid and mix them with the cornstarch, sugar, and vanilla extract (affiliate link) to a thick paste.
3 tablespoon cornstarch / cornflour , 4 tablespoon sugar, 1 teaspoon vanilla extract , 2 cups water
Now heat up the cherries at a medium heat to boil. Stir in the cornstarch / cornflour paste and boil for 2 minutes. The cherry sauce should start to thicken.
Place the remaining juice in a small saucepan and bring to a boil. Once the liquid is boiling, remove the pot from the heat and stir in your cornstarch paste. Stir continuously with a whisk. Place back onto the heat and boil for another 1-2 minutes. You will see that the liquid will become paste-like.
Now add in the cherries, warm through and the sauce is ready to serve immediately.