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5 from 1 vote

Cherry Kompot


  • 1 gallon filtered water
  • 1 1/2 pounds cherries remove stems but don't worry about the pits
  • 1 cup sugar


  • Combine the water, cherries, and sugar in a medium stockpot.
  • Set over high heat and bring to a boil.
  • Once it reaches an active boil, reduce the heat to medium-high to maintain a gentle simmer, and cook for 20 to 25 minutes.
  • Once the fruit has split and the color of the liquid has taken on a ruby hue, it is done.
  • Remove the pot from the heat and set it aside to cool.
  • Drink warm or chilled, making sure to give each glass a piece of fruit or two.
  • The kompot can be made and kept in the fridge for 4-5 days. Any longer than that and it may start to ferment slightly. I kept mine for about three weeks and by the end of its life, it was slightly fizzy and a bit boozy. This is not a bad thing to my mind, but you wouldn't want to serve it to kids in that state.