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Although we often think of cranberry compote as a Thanksgiving or Christmas-specific dish, cranberries are bright, vibrant, and a great way to add a tart and zingy flavor all winter long.
Why Do I Love 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, is comprised of 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!
Uses for Cranberry Compote
- Serve it as an accompaniment to evening meals or Sunday roasts.
- Use it in baking (like these brie and cranberry brownies) or in lieu of cherries/strawberries as a cheesecake topping.
- Spoon it on ice cream or pudding, or layer it into a parfait or Eton Mess.
- Add a dish of compote to your cocktail party cheese plate or appetizer platter.
- Stir it into unsweetened plain Greek yogurt for breakfast.
- Enjoy it as a simple side dish.
Cranberry Compote Tips and Tricks
You don’t need much in the way of equipment to make this recipe, but you will want to make sure you have a heat-proof spoon and a microplane on hand, as well as a sharp paring knife for mincing the herbs and ginger. A citrus peeler can also come in handy if orange-peeling isn’t your strong suit.
Use freshly squeezed orange juice for this recipe, not the bottled stuff 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.
Be careful when cooking the compote. The hot cranberries will pop and splatter!
Cranberry and Orange Compote 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.
Instead of fresh ginger, you can substitute 1/2 teaspoon ground ginger. You can also omit the ginger entirely if you aren’t a fan.
Other cranberry recipes you might enjoy:
Cranberry Jelly Candy
Brie and Cranberry Brownies
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!
Cranberry Compote
- Total Time: 15 minutes
- Yield: 350 grams (about 1 1/4 cups) 1x
Description
A cranberry compote made from fresh cranberries, oranges, ginger, and rosemary. Vibrant red in color, easy to make, and vegan, too!
Ingredients
175 grams fresh or frozen cranberries (2 cups)
130 grams granulated sugar (2/3 cup)
125 milliliters freshly squeezed orange juice (1/2 cup)
1 tablespoon finely zested orange zest
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.
Transfer to a bowl. Serve warm or cold.
Store leftover compote in an airtight container in the refrigerator for up to five days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces, Jams, and Chutneys
- Method: Stovetop