Cranberry Compote

Bright and vibrant, this cranberry compote recipe adds a burst of color and flavor to any Thanksgiving or Christmas dinner, and is also great for repurposing extra cranberries left over after holiday baking. It takes just a few minutes to prepare, features fresh ingredients (oranges, cranberries, ginger, herbs), and is dairy-free, nut-free, and gluten-free, so even friends with dietary restrictions can enjoy this dish. Plus it’s vegan, making this cranberry compote perfect for Veganuary, too!

Key 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. While you can experiment with different types of sugar, I don’t recommend reducing the quantity. You need the full amount of sugar to help the compote thicken, and to prevent it from tasting overly tart.

• 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 like you’d use for a block of cheese) to finely zest the rind; the pieces produced by a box grater are too large, and will give the compote a chewy texture. 
• Ginger and Rosemary – Finely chopped bits of fresh ginger and rosemary give the compote its festive flavor. If you don’t enjoy fresh rosemary, you can substitute fresh thyme leaves or finely chopped fresh mint leaves instead. (I do not recommend using dried herbs in this recipe.) You can also experiment with finely minced candied ginger instead of fresh, but stir it in after cooking the compote. Feel free to omit the herbs or ginger entirely if you aren’t a fan. 

Tips and Tricks

• Keep a few tools handy. 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. Fresh juice makes all the difference in this recipe. Do not use the bottled kind you’d drink for breakfast. If you find yourself with extra peels, you can always make a batch of candied oranges!
• Vary the cooking time. 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!

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Cranberry Compote

Recipe by becky

• Total Time15 minutes
• Yield350 grams (about 1 1/4 cups) 1x

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A cranberry compote made from fresh cranberries, oranges, ginger, and rosemary. Vibrant red in color, easy to make, and vegan, too!

Ingredients

Scale 1x2x3x

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

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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.

Equipment

granulated sugar

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medium saucepan

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microplane

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• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Jams, Sauces
• Method: Stovetop

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.

Make-Ahead and Storage Suggestions

To store: Store leftover cranberry compote in an airtight container in the refrigerator for up to five days.

To freeze: Cool completely, then scoop into a lidded, airtight container. Freeze for up to three months. Thaw in the refrigerator. Serve cold, or rewarm in the microwave or a small pan on the stovetop.

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!