How to Make Ground Cherry Compote

It feels like an early fall here in Seattle. Although the weather is nice and dry, the leaves around town have changed with certain trees a lot earlier than expected. For me, August is harvest season and the time of saying goodbye to summer once Labor Day comes around. 

Summer is also a sign of ending during the harvest of certain end-of-summer fruits and flowers. From sunflowers to ground cherries, it's a sign that times are a changing. 

“A fallen leaf is nothing more than a summer’s wave goodbye.” – Unknown

Ground cherries are this mysterious fruit that has a husk like a tomatillo and is a cross between a tomato and strawberry or grape flavor. They are native to the United States and are often referred to as cape gooseberries. 

Making a sweet compote makes this an ideal topping for crostatas, fillings for pastries or just as a topping like jam. These little berries make perfect little decorations or food gifts as one can tie the ends to a glass. 

If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet. 

​Stay tuned next week for my ground cherry complete + plum crostata recipe! 

How to Make Ground Cherry Compote
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup

Ingredients 
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar

Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes. 

Let the compote cool and then store in a jar. 

Let's Connect! Here are my other similarly recipes posted below! 

Vegan Gingerbread Pancakes with Pear Apple Cranberry Compote

Vegan Strawberry Hand Pie (No Added Refined Sugar)

Vegan Summer Berry Crostata Topped with Fresh Rose Sugar

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