How do I store cherry compote?

Store your fresh cherry compote in an airtight container in the refrigerator for up to 1 week. I love making a big batch on Sunday because it keeps so well and makes every dessert feel special throughout the week. You can also freeze it for up to 3 months - I use ice cube trays for perfect portion sizes.

Can I make cherry compote with frozen cherries?

Absolutely! This is one of my favorite things about this recipe - you can use frozen cherries straight from the freezer without thawing. Just add an extra 2-3 minutes to your cooking time since frozen cherries release their juices a bit slower. The texture is practically identical to using fresh cherries.

How to thicken cherry compote?

The cornstarch slurry is key for getting that perfect thick consistency! Mix 2 teaspoons cornstarch with 1-1/2 tablespoons cold water until completely smooth, then stir it into your simmering compote. Keep stirring for 1-2 minutes until it becomes thick and glossy - this creates the ideal cherry sauce for cheesecake texture.

What's the best way to serve cherry compote?

This versatile fruit sauce works on so many things! I originally created it for my cottage cheese ice cream, but now I use it on cheesecake, swirled into Greek yogurt, over pancakes, or even straight with a spoon when I'm craving something sweet. It's incredible how one simple sauce can transform so many ordinary desserts.

Can I reduce the sugar in cherry compote?

Definitely! Start with 2 tablespoons of sugar and taste after 8 minutes of cooking. Sometimes the natural cherry sweetness is enough, especially if you're using really ripe fresh cherries. You can always add more, but you can't take it out once it's in there.

Does this recipe work with other fruits?

Yes! This same technique works beautifully with strawberries, blueberries, or mixed berries. I've tested it with all of them and the cooking time stays the same. It's my go-to method whenever I want to turn any fruit into a gorgeous dessert topping.

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