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Breakfast recipe · from the recipe book

Pomegranate Vanilla Cherry Compote with Raspberries

Deep ruby cherries simmered in tart pomegranate juice with vanilla, finished with fresh raspberries that melt into a glossy, jammy sauce for pancakes.

Pomegranate Vanilla Cherry Compote with Raspberries

Ingredients

  • 3 cups pitted450 gSweet cherrieshalved
  • 1 cup125 gRaspberries
  • ½ cup (120 ml)120 gPomegranate juice
  • 2 tbsp25 gGranulated sugar
  • 2¼ tsp6 gCornstarch
  • 1 tbsp15 gWatercold
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare first: halve the cherries and set the raspberries aside. In a small cup, stir the cornstarch into the cold water until smooth to make a slurry.
  2. In a medium saucepan, combine the cherries, pomegranate juice, sugar and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Simmer gently for 8 to 10 minutes, stirring often, until the cherries soften and release their juice.
  4. Stir the cornstarch slurry again, then pour it into the pot and simmer, stirring, for 1 to 2 minutes until the sauce turns glossy and thickens.
  5. Take the pot off the heat. Stir in the raspberries and the vanilla, letting the raspberries break down slightly into the warm sauce.
  6. Cool for about 15 minutes, then spoon warm over pancakes. Refrigerate any leftovers promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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