• 2 pounds fresh Bing cherries, pitted and halved
  • 1/2 cup natural cane sugar
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons water
  • 1 tablespoon balsamic vinegar

Cherry Compote

Elisa Bosley
  • Calories per serving: 157

Serve this on pancakes or even toast. It’s also delicious over roasted pork, chicken, turkey, or darker meats like duck.


  1. In a medium saucepan, combne all ingredients except vinegar. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until cherries are tender, about 15 minutes. Uncover and cook until liquid thickens a bit, 5 minutes.
  2. Remove from heat and stir in vinegar. Salt and pepper to taste. Cool to room temperature.

PER SERVING (¼ cup): 157 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 41g carb, 3g fiber, 0mg sodium

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