cherry compote

Compotes are an amazing addition to any recipe book. They are versatile and can be used on almost anything. Whether sweet or savory, you can try on ice cream, yogurt, a little spoonful on GF toast in the morning or paired with meats like chicken or pork tenderloin. I chose cherries because of their incredible health benefits and because last summer my family picked 33 pounds and froze them to use like this all year round. Cherries are rich in antioxidants, cancer preventing compounds, vitamin C and fiber. They help to reduce inflammation and in turn can help to relieve pain in those with arthritis. Drinking tart cherry juice twice a day can significantly reduce inflammatory markers with people who have such conditions and is touted as being the highest anti-inflammatory content of any food! Picking cherries is a labor of love, when you are finished picking , your job is definitely not over. Hours of pitting is in your future. It is definitely worth the effort. If cherries aren't your thing, try blueberries, raspberries or blackberries.  


1 pound frozen cherries

1 tablespoon pure maple syrup

1 teaspoon thickener (tapioca starch, arrowroot, or cornstarch)


  • Place frozen fruit in medium sauce pan on low heat
  • Add maple syrup
  • As fruit starts to defrost and liquid appears, add thickener and stir until completely incorporated
  • Stir frequently for 30 minutes or until compote is defrosted and thick
  • store in glass container or Ball jar in refrigerator for up to a week
Summer cherry picking pays off all year long!!!!

Summer cherry picking pays off all year long!!!!