Potluck Cherry Compote Recipe

5 4 8
Potluck Cherry Compote Recipe
Potluck Cherry Compote Recipe photo by Taste of Home
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Potluck Cherry Compote Recipe

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5 4 8
Publisher Photo
I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cherry gelatin
  • 2 cups boiling water
  • 1 package (10 ounces) frozen sweetened sliced strawberries
  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) pear halves, drained and cut into chunks
  • 3 medium firm bananas, sliced
  • 2 medium navel oranges, peeled, sectioned and chopped
  • 2 medium tart apples, peeled and chopped
  • 1 cup fresh or frozen blackberries, thawed

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving. Yield: 24 servings.
Originally published as Cheery Cherry Compote in Taste of Home June/July 2004, p39

Nutritional Facts

3/4 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 15mg sodium, 26g carbohydrate (22g sugars, 2g fiber), 1g protein.

  • 2 packages (3 ounces each) cherry gelatin
  • 2 cups boiling water
  • 1 package (10 ounces) frozen sweetened sliced strawberries
  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) pear halves, drained and cut into chunks
  • 3 medium firm bananas, sliced
  • 2 medium navel oranges, peeled, sectioned and chopped
  • 2 medium tart apples, peeled and chopped
  • 1 cup fresh or frozen blackberries, thawed
  1. In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving. Yield: 24 servings.
Originally published as Cheery Cherry Compote in Taste of Home June/July 2004, p39

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Reviews forPotluck Cherry Compote

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foodlover921 User ID: 1827286 140394
Reviewed Dec. 19, 2011

"I love this recipe, I don't add the bananas as they get brown when they float to the top and the next day they are gross, I also do the mandarin oranges - one time the oranges were not very sweet and ruined the entire thing. Mandarin is a safe bet, enjoy this is a fantastic recipe that can be used for any gathering."

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Lorilee61 User ID: 3573167 80182
Reviewed Sep. 23, 2010

"Wow! This was not only easy, but very impressive! Delicious! Thanks!"

MY REVIEW
Etorres User ID: 2832624 61570
Reviewed Aug. 27, 2010

"I love this recipe, I use it about 6 times a year. I like to make it with mandarin oranges instead of regular ones, and I add two 12 oz bags of frozen mixed berries in place of the strawberries and blackberries. It is really good and makes a ton. My kids love eating the leftovers for breakfast the next day!"

MY REVIEW
nwbarb User ID: 59491 57595
Reviewed Jul. 3, 2009

"I have been a subscriber to Taste of Home since the first issue and this recipe is one of my favorites! It has become a 4th of July favorite. Everytime I make it I add different fruit. I made it today with bluebrries, mango, bananas, pineapple and fresh cherries."

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