Easy 4-Ingredient Cherry Compote
Hello everyone, welcome to my channel! Today we are making cherry compote. Enjoy!
- 900g (2lbs)新鲜车厘子
- 100-150g (1/2-3/4 cups)白砂糖，具体放多少取决于车厘子自身甜度
- 7.5g (1tbsp) 玉米淀粉
List of Ingredients (Yields about 500ml compote)
- 2lbs (900g) fresh cherry
- ½ - ¾ cups (100-150g) of granulated sugar (depends on how sour your cherries are)
- 1 tbsp cornstarch
- 1-2 lemon
1. 关于果酱增稠/果胶：水果本身基本都含有或多或少的果胶，但是很多水果自带的果胶是不足以让水果煮出果酱质地的，这个时候我们就需要借助外力来增稠。首先排除吉利丁（Gelatin)，因为它不耐煮哈。剩下比较常用的就是用于额外添加的果胶跟淀粉了。我在视频开篇里提到过果酱其实可以细分出好几个种类（比如compote/糖煮水果，jam/大家最熟知的果酱，jelly/啫喱状果酱，conserve/混合水果果酱， Marmalade/连带着皮一起煮的柑橘果酱），Compote的特点之一就是它不是靠添加果胶来增稠的，而是淀粉。
2. 像jam，jelly，marmalade之类的果酱在北美的家庭里属于大家会一次煮很大的量，然后接下来的一年就都有果酱吃了。这类的果酱制作一般都会包括一个消毒装罐的过程（canning process），让果酱在玻璃罐里真空密封储存。但是Compote是属于现煮现吃的果酱哈，一般煮一罐一两周就吃完了，所以存储的容器用热水烫一下简易消消毒就可以了。
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How To: Make an Easy Fruit Compote
Take your desserts up a notch with this simple peach and basil fruit compote. Find more how to videos and subscribe Zagat's channel here:
Cherry Compote | How to preserve cherries | Natural Cherry Topping
How to make Cherry Compote is a video that I made as I loved the thought of having natural cherries as a topping available to me for the entire year!
It is so easy to make a batch of the Cherry Compote when cherries are available.
You can preserve cherries for a whole year in the freezer and have them anytime. You can use it on ice cream topping, pie filling, cake garnish, oatmeal topping, fruit salad... Best is that they are totally #freefromartificialcolour and work so well as a natural cherry topping.
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I have also written it in short here:
500 g pitted cherries 1/2 cup sugar (you can make it sweeter if you wish)
1/2 cup juice from a sweet lime
Put it all in a thick pan. Cook for 5-6 minutes. Remove the cherries, let the syrup cook for 2-3 minutes till thickened. Return the cherries to the pan. Stir briskly for 30 seconds, turn off the heat.
Spoon the compote in clean glass jars while the mixture is still hot, leave uncovered till cool. Refrigerate and use in 10 days.
I also puree this for any person who does not want chunky bits, but wants the cherry flavour.
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How to make Red Berry Compote - Recipe in description
Try this wonderful sweet treat. Perfect with breakfast, or alongside desserts.
Ingredients for 6 portions
125 grams strawberries
125 grams raspberries
125 grams sour cherries
125 grams blueberries
½ vanilla bean
½ litre red fruit juice (cherry or redcurrants)
3 tablespoons cornflour
50 grams sugar
Wash the fruits, except for the raspberries. To dry, place on a tray lined with paper towels and shake. Wipe fruits. Sort out the raspberries. Remove the stones from the cherries. Cut the vanilla beans lengthways and scrape out the pulp. Boil the vanilla pulp and beans and the fruit juice. Stir cornflour and 3 tablespoons of water until smooth and pour in the boiling fruit juice.
Boil again while stirring and add the pre-prepared fruits. Remove from the heat and add sugar to taste. Leave the jelly to cool. Remove the vanilla beans just before serving.
Serve with: vanilla ice cream or runny or hard whipped cream.
Red jelly can also be made very well from frozen fruits. Depending on the season, you can also use blackcurrants and redcurrants instead of strawberries and raspberries.
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Easy Cherry Berry Compote - Vegan & Healthy
Healthy easy vegan cherry berry compote! Stay tuned for the vegan crepe recipe!!
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Vegan Pancake Recipe (oil free):
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Family Recipes: Rachel's Cherry Compote
Join Rachel and the girls in learning how to make a Cherry Cheese Cake Compote!
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Cherry Compote Recipe (Thanksgiving Tip: Substitute Cranberries) Perfect w/ yogurt, cheesecake, etc.
Fresh, ripe cherries simmered with a pinch of sugar, cornstarch & lemon juice to create a thick cherry topping. It's the perfect topping for a cherry cheesecake or with yogurt, ice cream, waffles, pancakes & more!
**For Thanksgiving: substitute cranberries instead of cherries, orange instead of lemon and add a bit more sugar! Delish!
Sour Cherry Compote
This delicious preparation can be stored in the fridge for months at a time because of the sugar and alcohol that is added to it. This is referred to as “compote” because of the complete maceration of the fruits being held in the syrup along with the other ingredients. Typically, compotes are made up of cooked fruits in syrup, but the term also applies to fruits that are steeped for lengthily times in syrup as well. This compote is great served with fowl, pork, beef, lamb, ice creams, desserts and can also be served as a cold pate garnish or even incorporated into different beverages. All in all, this is really awesome stuff!!
How to Preserve Fresh Cherries l Cherry Compote l Two ways of Preserving & Storing Fresh Cherries
Its cherry season. The cherry compote is an amazing way to preserve this summer fruit for another day.
This rich compote is a perfect addition to your cakes, cheesecake,ice- creams etc.
You can preserve it as a whole fruit & make compote as well.
• For preserving as whole fruit...atrange cherries on a baking tray and freeze untill completly frozen. Store them in ziplock bags or airtight containers...thaw and use when required.You can skip washing while storing like this.
• For making compote wash & pat dry cherries.Remove the stem & use straw or knife to pit.
• In a medium saucepan take 250ml Orange juice and 125g sugar. Add pitted cherries.
• Keep on medium flame till cherries become soft and release its juice.
• Seperate the cherries in an another bowl and reduce the sugar syrup further to 70 %.
• Add back the syrup to cherries and store in bottle.
• You may keep it in fridge for 10-15 days & in freezer 7-8 months.
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Balsamic Cherries & Peaches, A simple and delicious Fruit Compote with Balsamic Vinegar & Nutmeg
Simple and sweet. That is how I would describe this little recipe. Fruit is nature's candy and it is perfectly lovely all on it's own but, sometimes I like to dress it up a little especially if I am serving it to company. There is something so comforting about serving warm fruit. It seems to bring out the natural sweetness even more and it warms us up from the inside out.
Visit the Nutmeg Notebook Blog post here for the full recipe, Balsamic Vinegar options and serving ideas.
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How to Make Cherry-Bourbon Ghost Pepper Hot Sauce
Today I’ll show you how to make Cherry-Bourbon Ghost Pepper Hot Sauce. This same hot sauce recipe will work just fine with other peppers such as Carolina Reaper, Habanero or Scotch Bonnets.
• Kentucky Bourbon, 2 Cups
• Maraschino Cherries, 8 oz
• Vanilla, ¼ tsp
• Ghost Peppers, 4
• Cane Syrup, ¼ cup
• Brown Sugar, 2 cups
1. Remove the cherries from the juice and remove the stems. Cover and save the juice.
2. Remove the stems and seeds from the ghost peppers. Slice the Ghost Peppers in quarters
3. Put the Kentucky Bourbon in a container, add the cherries, Ghost Peppers and Vanilla. Cover.
4. Place the cherries in the bourbon and the cherry juice and place in the refrigerator for 1 week.
5. Remove from the refrigerator. Add the cherry/bourbon/ghost pepper/vanilla mixture in a blender and blend well (you don’t want large chunks of cherries.
6. Pour the mixture from the blender to a sauce pot.
7. Heat the mixture over medium heat. Add the cherry juice and the cane syrup.
8. Stir in the brown sugar.
9. Bring to a boil and then simmer for approximately 50 – 60 minutes.
10. Remove from the heat and let cool down for 20 to 30 minutes.
Recipe adapted from Chile Pepper Magazine.
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SWEET PEACH TOPPING!! GREAT FOR SUMMER DESSERTS!!
It's peach season! In my neck of the woods we are being blessed with the southern bounty known as sweet peaches! July always brings them but they are fleeting. Only around for about a month to six weeks we need to use them when we have them and enjoy the sweet delicious fruit we love. Today I am making a sweet peach topping that can be prepared in advance and used in many different ways. This is a great way to enjoy natures gift of summer!
Stone fruits are one of my personal favorites! Peaches being at the top, followed by it's cousins, nectarines, plums, apricots, pluots and cherries. We love these in our home and enjoy them when we can during the summer. When peaches come into the stores and the produce stands and the pick your own orchards open their gates, its time to think about how we enjoy everything from smoothies, to cobblers, to pies and cakes and even roast pork and lets not forget simply eating a juicy peach out of hand. Nothing compares.
This sweet peach topping is really more than a topping. It is very similar to the peaches from a cobbler but not as thick as that of a pie filling. This can easily be used for a quick shortcake, a crisp, as a filling for a hand pie or as a way to float a scoop of vanilla ice cream for a makeshift peach melba. No matter how you love it, this is going to make peach desserts a breeze!
This starts with fresh peaches. I used ten medium sized fresh peaches. I peeled them and sliced them. In total I have about ten cups. I add sugar, orange juice and corn starch. Placed over medium heat and cook until the juices have thickened and are no longer milky looking and the fruit is semi soft. Remove from heat and allow to cool then place in an airtight container and store in the fridge for up to a week. It probably won't last that long.
This topping has a nice thickened sauce, but not too thick. It is perfect for draping over a shortcake or pound cake slice using as a vehicle for peach melba or making a quick peach crisp. You can even use this as a pie filling for a lattice topped peach pie or, if you dice the peaches a little more you can make some delicious hand pies using refrigerator pie crust. There are so many possibilities here!
I would like to mention, because I know someone will ask, this recipe is not appropriate for canning due to the corn starch. If you would like to make peach pie filling for canning then I suggest that you research safety tested canning recipes that will be available on the website for the National Center for Home Food Preservation or the Agricultural extension offices for either the University of Georgia or the University of Washington state. Additionally you can refer to the Ball Blue Book or the Ball Complete Book of Home Canning for more information. Be aware that in order to make the thickened filling you will need to get clear jel in the cook form, not in the instant form that I use for things like stabilizing whipped cream. Just know that this particular recipe I have shared today cannot be canned safely either water bath or pressurized.
I hope you give this sweet peach topping a try sometime soon and I hope you love it!
Look for more videos coming soon using this topping in some different and delicious ways!
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Passion Fruit Sauce
We set out to make something tropical, fresh, and delicious. Passion Fruit is one of those flavors that you can not ignore. We've traveled the world, and we always come back to the this amazing flavor. Check out our recipe for turning passion fruit into a sauce. It goes great on just about everything.
???? Sour Cherry Sauce (Fruit Sauce Recipe #1) ????
Homemade fruit sauce recipes - how to make a sour cherry sauce for pork and chicken at home. Easy fruit sauce recipe to prepare a homemade sauce for meat with fresh or frozen sour cherry and more simple and tasty ingredients. View this video about how to make a sour cherry sauce at home by using a yummy and easy homemade fruit sauce recipe! SUPER TASTY homemade food recipe by homemaderecipesfromscratch.com! ENJOY! ????
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MIXED BERRY COMPOTE (sauce) RECIPE
Hi Guys, this is just a very quick, very simple video about how to make some mixed berry compote. I used raspberries, blackberries and blueberries but you can use which ever combination you like. You don't even have to do berries if you don't want to. Just keep in mind that if you use a fruit with more water such as citrus, it will change the consistency.
10 oz of mixed fruit
2 Tbsps of Sugar (1 TBSP if you are using a sugar alternative like I did)
Squeeze of Lemon
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Blueberry Trinidad Moruga Scorpion Peppersauce (hot sauce). - Chris De La Rosa
Learn how to make Blueberry Orange Hot Sauce using Trinidad Moruga Scorpion peppers, with the help of Gourmand Award wining Caribbean cookbook author Chris De La Rosa. Using the second hottest peppers in the world, the Trinidad Moruga Scorpion peppers, we'll tone things down by using fresh blueberries and brown sugar along with the burst of citrus from freshly squeezed orange and lime juice.
6 scorpion peppers
1 quart blueberries
2 oranges juice
1/3 cup brown sugar
optional - honey - cinnamon - allspice
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Triple Berry Compote
Learn how to make a delicious sweet sauce that will enhance any dessert, and also goes great on Pancakes!
Mixed Berry & Cherry Compote
My plant-based journey began in December, 2016. I'm healthier, and I've lost more than 50 pounds eating foods I love. A Creole cook, I've learned how to infuse Louisiana cooking into my plant-based dishes.
Later, I will begin to write down some of my recipes. Enjoy.
Summer Berry Compote Recipe!
Compote (French for mixture) is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is then served either warm or chilled arranged in a large fruit bowl or single-serve bowl for individual presentation. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan. Dried fruit compote is a common passover food. - Excerpt from Wikipedia
Summer Berry Conserve
By Jeff Murphy
Cook Time: 10 minutes to 2 hours (depending on your preference)
• 4 cups of quartered strawberries, blackberries and raspberries
• peel of ½ a lemon with white part
• ¾ cup of sugar
• pinch of salt
Mix all ingredients in a saucepan and let sit for at least 2 hours (Not necessary though). Bring to a simmer and cook fruit for 3 to 4 minutes. Remove fruit from syrup with slotted spoon and reduce fluid by at least half or until it coats a spoon and a finger drawn through the syrup holds its edges. Pour syrup over fruit and refrigerate for up to a month. Add the berry conserve to ice cream, dessert empanadas…ANYTHING.
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How To Make Cherry Sauce
This cherry sauce is so delicious and so fresh! You can use it on ice cream, cake, pancake, and more! Thank you! Enjoy!
For 1 cups
2 pound fresh cherry
¼ cup sugar
½ cup water
2 tbs lemon juice
1 tbs cornstarch
1 tsp almond extract
Clean the cherry from the seeds and put them in the pan. Add sugar, water, and lemon juice. Cover and leave in medium heat until it's boiling.Then, mix carefully and leave 9-10 min. After that, add cornstarch mixture. Mix carefully and add almond extract. Mix carefully again and turn off the heat. Leave to cool completely before serving.Thank you! Enjoy!
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Blueberry Sauce Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Sauce. When blueberries are in season and you've had your fill of eating them out of hand, try making this delicious homemade Blueberry Sauce. It's full of blueberries in a thick bluish purple sauce, and its tangy sweet flavor makes it an excellent accompaniment to pancakes, waffles, crepes, ice cream, stirred into plain yogurt, spread on your morning toast, or even as a filling or topping for cakes.
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Dessert Pizza Recipe Using A Homemade Lipote Fruit Compote
A few weeks ago we visited the La Vega Estate and Mr Manhin was gracious enough to show us around and he also gave us a few fruits to try. One of the fruits he gave us was Lipote, it was the first time I heard about this fruit. A berry that gets darker as it ripens. Tart in flavor with a hint of sweetness and the flesh is reminiscent of pommerac as they are actually relatives.
I ate most of mine fresh but also wanted to try making a dessert with it. So I decided to make a compote that will be the base for a dessert pizza. In culinary terms a compote is fruit stewed in liquid with sugar and other flavorings.
I'm aware that Lipote is not the easiest thing to find and if you want to try this recipe to get identical results, comment below and I will see if I can get Mr Manhin to sell it at La Vega. But you can easily substitute the Lipote with sorrel, blueberries, cranberries, strawberries, sour cherries or apples. Any fruit that has tart flavors will give you a similar outcome in terms of flavor.
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Cinnamon Spiced Apple and Pear Fruit Compote Recipe
This Apple and Pear Fruit Compote Recipe is so simple to make and is a perfect cinnamon spiced fruit mixture to top oatmeal, pancakes, or simply serve as a dessert.
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In this video, Mary from MarysNest.com shows how to make the Cinnamon Spiced Apple and Pear Fruit Compote Recipe which is great for topping on Oatmeal, Pancakes, or simply eaten as a Dessert. If you would like more recipes and helpful tips on how to Live Naturally, Cook from Scratch, and Celebrate Thrifting, please visit: and join our FREE Real Foods Cooking Community and receive a copy of “The 7 Best Books for Your Real Foods Journey”.
#MarysNest #FruitCompote #CinnamonSpicedFruit
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Chai Spiced Fruit Compote
Ellie Krieger shows you how to make a Chai Fruit Compote. Get the full recipe here:
Ten Different Ways to Make a Fruit Compote You Need to Try
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Berry Compote Recipe - Episode 594
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Alia's Tips: How to Make Berry Compote!
To view the written recipe, click this link:
Today's tip is how to make Berry Compote. Compote in French refers to a puree of cooked fruit, usually apples, basically apple sauce but today we are going to make a summer compote with cherries and strawberries. You can eat it for breakfast, snack, or dessert!
Vanilla Cheesecake with Berry Compote - Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
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Berry Compote • Lazy Cook
I love berry compote, a quick and easy way to elevate any recipe.
I made this because i have been craving for peanut butter and jelly sandwich, it is also good toppings for pancakes and waffles.
400g of frozen berries
1 tbsp of water
1 tbsp of sugar
half a lemon juice
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How to make a Berry Compote
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A light and fluffy French toast topped with a fresh berry compote.