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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.—Gladys McCollum Abee, McKee, Kentucky
  • Total Time
    Prep: 15 min. Cook: 15 min. + chilling
  • Makes
    2-3 servings


  • 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.

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  • Lai
    May 25, 2017

    I love it

  • SusanGM
    Oct 7, 2011

    No comment left