Sommerlust Kompott (Cherry-Apricot Fruit Sauce)

Be the first to review
READY IN: 45mins
Recipe by momaphet

A lower sugar fruit sauce, it make a wonderful accompaniment to venison, turkey or pork as well as waffles, pancakes and ice cream. You should can or freeze any extra that won't be used in a week or so.

Ingredients Nutrition

  • 1 cup cherries, about 8 oz. pitted
  • 1 cup apricot, about 8 oz. pitted
  • 12 cup frozen apple juice concentrate
  • 18 teaspoon ground star anise
  • 14 teaspoon almond extract
  • 1 tablespoon slivered almonds
  • lemon juice (optional)


  1. Stem and pit cherries and apricots and either chop fine or place in a food processor. Pulse for 2 seconds at a time until you have the texture you want. Place fruit in saucepan.
  2. Add apple juice and bring fruit to a simmer. Add spices and simmer for 10 minutes. Taste and adjust sweetener, if necessary. Add lemon juice if the taste is bland or too sweet.
  3. Remove from heat and stir in almonds.
  4. Spoon into 2 - 8 ounce containers, if not using both right away, extra can be frozen or canned (please use proper methods).
  5. You can make this sauce into jam by using 1/2 package of Ball or Sure-Jell Low or No-Sugar Pectin and following the manufacturers' directions in the package.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a