Meatfree Monday- Cherry Compote


Cherries are abundant at the local farmer’s market which inspired me to create this cherry compote!
Super easy and versatile. What will you serve it with?

1 pint sour cherries
2 teaspoons organic cane sugar
1 vanilla bean
2 thin slices of the orange peel, 1 inch long each
Juice of 1 small orange
1 teaspoon balsamic vinegar **
Pinch of salt

cherries    cherrycompotepan

Wash the cherries and set in a colander to dry
Pull off the stems and take out the pits, I found it easier to do this with my hands rather than a knife, just gently pinch the cherry and pull out the seed
Roughly chop the cherries and add to a pan over medium heat
Add the sugar and stir
Slice the vanilla bean down the middle and scrap out the inside, add to the pan
Finely chop the orange peel and add to the mixture
Squeeze the orange juice over the cherries and stir
Add the balsamic vinegar, vanilla pods and reduce the heat
Add a pinch of salt and stir


When the cherries and juice start to come together and thicken you know your compote is ready.
Take the vanilla pods out of the mixture and serve over ice cream, fresh fruit or your favorite vegan cheese!


Treeline is one of my favorite cheeses and I served this batch over rice crackers with a smear of the the garlic and herb variety.


** Beware the real balsamic, a friend recently told me about this dilemma, and it is very real.

Make sure you know your vinegar and when in doubt, sneak a splash from your dad who may or may not have the best Italian, special balsamic on a secret shelve!
Sorry dad, but I love you and it was delicious right!! 😉 **

No Comments
  • says:

    Yes it was great. But the Stash u use was 89 $$ per Four ounces. 😡 Still love u. DAD

    Sent from my iPhone


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