Sour Cherry Compote

Name: Sour Cherry Compote
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: Ukrainian cuisine
Ingredients: 1 kg sour cherries (frozen are fine); 2 lt water; 350-400 gm sugar; 0.5 ts cinnamon; juice of half a lemon (optional)

June 19, 2026August 25, 2026 Kateryna Bondar

Cuisine

Ukrainian cuisine

Course

Drinks

Serves 8 people

Prep time

Cook Time

40m

A thick, ruby-red sour cherry compote with a warm note of cinnamon is a simple homemade drink that’s just as good on its own as it is as a base for cocktails. In “ХлібСіль” 2009 it’s recommended served chilled, and for adult guests, with a slice of lemon, ice cubes, and a splash of rum, whiskey, or even vodka.

Its whole charm lies in the minimalism: cherries, water, sugar, and a cinnamon stick or pinch of cinnamon. Long, slow simmering pulls the color and tartness out of the berries, and letting it steep makes the flavor deeper and more balanced.

Before You Start

Adjust the amount of sugar to the tartness of the cherries: for very tart berries go closer to 400 g, while for sweet ones 350 g is enough. Add the lemon juice only at the end, off the heat; it freshens the flavor and brightens the color. Don’t thaw frozen cherries quickly at room temperature; slow thawing in the fridge keeps the juice inside the berries.

Serve well chilled. The compote keeps easily in the fridge for several days, and the cherries can be used separately, for instance with pancakes or cheese.

Part of Ukrainian cuisine — 288 more recipes in the section.

Ingredients

Instructions

If the cherries are frozen, thaw them overnight on the bottom shelf of the fridge.
Cover the cherries with cold water, add the cinnamon and sugar, and simmer over low heat for 30 to 40 minutes. Take off the heat and add the lemon juice.
Let the compote steep for 2 to 3 hours.

Nutrition: Calories: 220 kcal · protein 1 g · fat 0 g · carbs 55 g (per serving, estimated)