Cherry Cardamom Compote (A Quick, Cozy Favorite)

This speedy cherry cardamom compote is perfect over oats, pancakes, or ice cream. Lightly spiced, deeply fruity, and simple to make.

I saw a house listed once. Old, Art Nouveau, tucked into the part of the country I always day dream about. It had battered wood floors, heavy doors, original windows, patterned tiles in the kitchen. I started cooking in that space in my head without ever getting a chance to see it in person.

I couldn’t buy the house (and now it’s gone).

But I can still make the compote.

It’s the kind of old-world, granny thing I would’ve made there (alongside sourdough pies and unscored bread with rustically torn crusts). A slow, simple preserve for an imagined kitchen filled with soft light and the sound of floorboards.

Something to spoon over homemade yogurt in a kitchen where the windows open wide. A jar in the fridge, a little sweetness for the week, and a reminder that simple things are still within reach.

And maybe that’s enough for now.

Why You’ll Love This Cherry Cardamom Compote

There’s something deeply reassuring about a pot of fruit on the stove. This cherry cardamom compote is nothing just a little fancy — cherries, a bit of water and sugar, and a pinch of cardamom. It’s less sweet, more fruit-forward, and there’s absolutely no reason not to open a jar or two for breakfast.

The cardamom adds a subtle depth: floral, cool, just enough to feel like a small decision made on purpose. It’s lovely spooned over yogurt, swirled into oats or rice pudding, or poured warm over a stack of pancakes.

Compote is a summer staple, but it becomes nothing short of a luxury in the colder, darker months. Nothing elevates a steaming bowl of cinnamon-heavy oats during the drizzliest of winters like a jar of this comforting, cardamom-spiked cherry preserve. Trust me, your future self will thank you from the bottom of their cold, cold toes for taking 15 minutes out of your summer to plan ahead.

Ingredient and Substitutions

Cherries: I used sweet garden cherries, fresh from the season. Really, any cherries will do. This compote is about preserving the season and homemaking in the real world.

Sugar: I use raw cane sugar for a clean, straightforward sweetness. You can swap in coconut sugar or brown sugar for a deeper, more caramel note. Honey or maple syrup will work but will change the flavor profile. (If you love maple, check out my Easy Oven Baked Fruit & Maple Syrup Compote Recipe.)

Cardamom: This little spice is essential here for that subtle floral warmth. If you don’t have cardamom, a pinch of cinnamon or ginger could work, but it won’t be quite the same. Of course, a splash of vanilla for a classic compote is always an elegant move.

How to Make Cherry Cardamom Compote

How to Serve Cherry Compote

Cherry cardamom compote is a simple pleasure, especially served over:

• Homemade yogurt or Greek yogurt
• Oatmeal or rice pudding
• Fluffy Sourdough Discard Pancakes
• Ice cream (see all recipes here)
• Vanilla ice cream or a slice of pound cake

How to Store and Freeze Cherry Cardamom Compote

I’m not an experienced water-bath canner. I usually hot-fill a clean jar, seal it, and store it in the coolest spot my kitchen allows. Once opened, it keeps easily for at least a week in the fridge.

Please note: Since this isn’t a thick, high-sugar jam (and the cherries vary in acidity), hot-filling alone isn’t enough for safe long-term storage at room temperature. For anything beyond short-term use, tuck your jars in the freezer.

If you’re comfortable with water-bath canning and want to make a shelf-stable version, you can absolutely adapt this recipe. (Just be sure to follow safe canning practices and confirm the acidity level is appropriate for preservation.)

Recipe FAQs

If you make this Cherry cardamom compote…

I’d love to hear how it turned out!