Easy cherry compote

This rich compote makes a perfect addition to pancakes for brunch

  • Prep:30 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 46
  • fat 0g
  • saturates 0g
  • carbs 12g
  • sugars 12g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1kg cherries, stoned weight (you'll need to buy about 1¼kg, then de-stone them)
  • 500g jam sugar (the one that has pectin added)
  • juice ½ lemon
  • 4 tsp brandy


To sterilise your jars, wash well in hot, soapy water, then leave to dry in a low oven. Alternatively, run them through a dishwasher cycle. Fill the jars while they’re still warm.


  1. Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.

  2. Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

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