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Rosemary Cherry Compote #cherry #rosemary #balsamicvinegar #condiment #ediblegift #appetizer #dessert #dessertrecipe | The Missing Lokness

Rosemary Cherry Compote

Course Appetizer, Dessert
Cuisine American
Keyword cherry compote, cherry condiment, fresh cherry compote, rosemary cherry compote, savory cherry compote
Servings 1 cup
Author Lokness


  • 1 pound fresh cherries (stem removed, pitted & keep whole)
  • 1 teaspoon fresh rosemary (minced)
  • 1/3 cup sugar
  • teaspoon balsamic vinegar
  • 3 pinches salt (about 1/16 teaspoon)
  • Dash ground black pepper


  • Place the pitted cherries in a medium pot. Add rosemary and sugar. Stir and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cover with a lid and cook for 12 minutes, stirring one or two times.
  • Remove the lid and cook for another 5 minutes or until the cherries are softened and the outside look a bit wrinkle. Using a slotted spoon, transfer them to a medium heatproof bowl. Continue to reduce the juice until thick enough to coat the back of a spoon, about 15 minutes, stirring often. Transfer the juice to the bowl with the cherries. Stir in vinegar, salt & black pepper. Taste and adjust. Let it cool at room temperature for 30 minutes. Transfer to an airtight container and keep in the fridge until ready to use.


  1. I used about ½ pound of rainier cherries and ½ pound of bing cherries in this recipe. I used two types just because that was what we picked from the farm. You can just use one type. Rainier is sweeter, so you may want to reduce a little bit of sugar.
  2. When pitting cherries, try to keep the cherries whole. The compote looks better with whole cherries. But if you can’t, keep them halved.
  3. To quickly remove cherry pits without a cherry pitter, lay a cherry on its side on a chopping board and squeeze down slightly with your palm. Place a rounded pastry tip on the chopping board. Hold the cherry stem side down and over the pastry tip. Press down firmly and the pit should pop out. It looks like this
  4. This compote is very versatile. It can be used in savory dishes, like sandwiches, pork chop & chicken liver pate, but it’s also good with sweet dishes, like yogurt, panna cotta & ice cream.
  5. The compote can be kept for about 2 weeks in the fridge.
(Adapted from MarthaStewart.com)