Cranberry Compote
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Last Updated on March 28, 2026 by becky
Bright and vibrant, this cranberry compote recipe adds a burst of color and flavor to any Thanksgiving or Christmas dinner.
Why Make This Cranberry Compote Recipe?
The festive season might be over, but I’m sure I’m not the only one with a fridge still half-full of holiday food, so I developed this cranberry compote recipe as a way to use up all of the cranberries I had left over from Christmas baking projects (like my brie and cranberry brownies!)
This simple cranberry and orange compote takes just a few minutes to prepare, features fresh ingredients (oranges, cranberries, ginger, herbs), and just so happens to be dairy-free, nut-free, and gluten-free, so even friends with dietary restrictions can enjoy this dish. This compote is also vegan, making it a perfect recipe to kick off Veganuary, too!
Cranberry Compote Ingredients
To make this cranberry compote recipe, you’ll need the following ingredients:
- Cranberries – You’ll need 200 grams (about 2 cups) of fresh or frozen cranberries. No need to thaw if frozen. And if you purchase a large bag, save the rest to make cranberry simple syrup, or a bowl of cranberry punch.
- Sugar – Granulated sugar (or caster sugar, measured by volume) balances the tartness of the cranberries.
- Orange – You’ll need 120 milliliters (about 1/2 cup) of freshly squeezed orange juice, and a tablespoon of orange zest. For best results, use a Microplane (rather than a box grater) to finely zest the rind.
- Ginger and Rosemary – Finely chopped bits of fresh ginger and rosemary give the compote its festive flavor.
How to Make Cranberry Compote
How to Use Cranberry Compote
- Serve it as an accompaniment to evening meals or Sunday roasts, or as a side dish for Thanksgiving dinner.
- Use it in baking (like these brie and cranberry brownies) or in lieu of cherries as a topping for cheesecake.
- Spoon it on homemade vanilla ice cream, or layer it into a parfait or Eton Mess.
- Add a dish of compote to your cocktail party cheese plate, charcuterie board, or appetizer tray.
- Stir it into overnight oats or unsweetened plain Greek yogurt for breakfast.
- Slather it on toast, soda bread, or cranberry orange scones.
Recipe Tips and Tricks
You won’t need fancy equipment to make this recipe, but do make sure to keep a heat-proof spoon and a Microplane on hand, as well as a sharp paring knife for mincing the herbs and ginger.
Use freshly squeezed orange juice for this recipe, not the bottled kind you’d drink for breakfast. If you find yourself with extra peels, you can always make a batch of candied oranges!
The cooking time will impact how smooth and saucy (or thick and chutney-like) your cranberry compote turns out. I prefer a thicker texture, and cooked the compote in the photographs for about 10 minutes. Remember that the compote will continue to thicken as it cools.
Be careful when cooking the compote. The hot cranberries will pop and splatter!
Recipe Substitutions
If you don’t enjoy fresh rosemary, you can substitute fresh thyme leaves or finely chopped fresh mint leaves instead. You can also omit the herbs entirely if you don’t have any on hand. I do not recommend using dried herbs in this recipe.
You can replace the fresh ginger with finely minced candied ginger or 1/2 teaspoon ground ginger. Or, omit the ginger entirely if you aren’t a fan.
Make-Ahead and Storage Suggestions
Store leftover cranberry compote in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Other festive cranberry recipes you might enjoy:
Cranberry Jelly Candy
Chocolate Cranberry Orange Muffins
Sugared Cranberries
Cranberry Punch
Cranberry Simple Syrup
Cranberry Simmer Pot
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cranberry Compote
- Total Time15 minutes
- Yield350 grams (about 1 1/4 cups) 1x
A cranberry compote made from fresh cranberries, oranges, ginger, and rosemary. Vibrant red in color, easy to make, and vegan, too!
Ingredients
200 grams fresh or frozen cranberries (2 cups)
130 grams granulated sugar (2/3 cup)
120 milliliters freshly squeezed orange juice (1/2 cup)
15 grams finely zested orange zest (1 tablespoon)
1 teaspoon finely minced fresh ginger
1/2 teaspoon finely chopped fresh rosemary
Instructions
In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, and ginger.
Bring to a boil.
Reduce heat to medium-low and simmer until berries begin to break down and sauce thickens, about 7-10 minutes.
Remove from heat and stir in the chopped rosemary. Compote will continue to thicken as it cools.
Transfer to a bowl. Serve warm or cold.
Store leftover cranberry compote in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
I just made this – I may need to make another batch! This is excellent!!! Love the hint of orange freshness that balances the cranberry tartness. This is a keeper recipe!
I’m so glad you enjoyed it! This recipe is one of my favorites, too.