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Playing Spritz-Style Cherry Compote

“Rach taught me what an Aperol Spritz was and the rest was history. It's not only our favorite cocktail, but it makes for a very delicious cranberry sauce alternative!”


  • 2 16-ounce bags frozen cherries, thawed and liquid strained (save it for a bourbon cocktail
  • 1 orange, large zested and juiced
  • 1 1/2 cups prosecco
  • 3/4 cup Aperol
  • 1 1/2 cups Turbinado sugar
  • Salt, to taste


Serves: 8 to 10 servings


Place half the cherries, the orange zest and juice, prosecco, Aperol, sugar and a pinch of salt in a high-sided pot over medium-high heat. Stir until the sugar is dissolved then reduce heat to medium and cook, stirring occasionally, until sauce is reduced a bit and begins to look thicker, about 20-25 minutes.

Stir in remaining cherries and cook for 1-2 more minutes, stirring often. Remove from heat and allow to cool before transferring it to a storage container. Chill in the refrigerator for an hour before serving.