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Ruby Fruit Compote

 Ruby Fruit Compote
This easy anytime dessert is beautiful and delicious all by itself, so imagine it over ice cream or pound cake! It's a dream come true.
2-3 ServingsPrep: 15 min. Cook: 15 min. + chilling


  • 1 can (14-1/2 ounces) tart cherries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 teaspoon lemon juice
  • Liquid red food coloring, optional
  • 1 cup whole fresh strawberries, halved
  • 2 tablespoons sour cream
  • 1/4 teaspoon confectioners' sugar


  • Drain cherries, reserving juice in a 2-cup measuring cup. Set
  • cherries aside. Add enough water to the reserved juice to measure
  • 1-1/4 cups. In a small saucepan, combine the sugar, cornstarch and
  • salt. Stir in juice mixture until smooth. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat; stir in
  • lemon juice. Cool for 10 minutes; stir in food coloring if desired.
  • Fold in strawberries and reserved cherries. Refrigerate for 2-3
  • hours. Spoon into individual serving dishes. In a small bowl,
  • combine sour cream and confectioners' sugar. Dollop over fruit.
  • Yield: 2-3 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 234 calories,

2 of 2

Ruby Fruit Compote (continued)

Nutritional Facts: 2 g fat (1 g saturated fat), 7 mg cholesterol, 64 mg sodium, 55 g carbohydrate, 2 g fiber, 2 g protein.