Zesty and refreshing, this cranberry compote recipe is fresh, tart, fruity and sweet but not cloying. Packed with vitamin C, it’s a great way to enjoy cranberries all year round.
Cranberry compote
Tart and sour but full of vitamin C, the cranberry is too often relegated to a condiment for turkey or an oversweetened juice drink. I think this tough, assertive little berry deserves a place with other fruits, at breakfast and for dessert.
See also
- The classic cranberry dish, this easy cranberry sauce is a festive essential.
- Plum compote is a another delicious fruit compote for any time of day.
- If you love tart fruit, enjoy this delicious stewed rhubarb recipe.
Sweet but not too sweet, this delicious dish of stewed cranberries with orange zest and juice is so refreshing that you certainly won’t want to save it for the holidays. Easy to make at any time of year with frozen cranberries, it’s ready in just ten minutes.
This cranberry compote recipe makes a great breakfast time boost, added to plain creamy yogurt or on French toast and pancakes. It is also delicious for a light and refreshing dessert, served with ice cream or on rich rice pudding.
Why make cranberry compote
- fresh and zesty wake-up flavours
- easy to make at any time of year
- get more fruit into your diet
- perfect for breakfasts and desserts
Cranberry compote ingredients
- Cranberries – fresh if they are easily available where you live, or frozen for year-round convenience
- Sugar – I prefer golden caster sugar but a golden sugar with larger crystals will work, as will ordinary granulated sugar.
- Orange – with unwaxed zest
How to make cranberry compote – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this cranberry compote recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put the cranberries in a small pan and add the sugar. Zest the orange into the pan with a microplane style grater. Then juice the orange and add the juice.
Step Two – Cover with a lid and cook over a low heat so that the sauce is just simmering for 5–10 minutes. Stir and gently crush the cranberries with a spoon.
Helen’s Fuss Free Tip
Heat gently and use the lid. If you don’t cover them, the cranberries can burst with a pop and splatter everywhere.
Step Three – Transfer to a storage jar with a lid. Cool, cover and store in the fridge.
Serving suggestion
Serve this easy cranberry compote for breakfast, lunch or as a tangy dessert!
- Served cold, it is good with yogurt, cream or ice cream.
- A bowl of warm cranberry compote is good with ice cream or custard.
- Use it as a topping for porridge, pancakes, waffles, French toast or rice pudding.
- Cook a little longer to reduce the syrup and use to top cheesecake.
Variations
- Make your cranberries go further by using half cranberries and half mixed frozen berries
- Add some orange liqueur.
- Add a touch of vanilla extract to temper the sharpness of the cranberries.
- Add some warming spices such as cinnamon or a segment of star anise. Don’t over do it, as a little goes a long way.
Storage
Fridge – Keep in an airtight pot in the fridge once cold. Store for up to five days. Enjoy chilled, at room temperature or warmed.
Freezer – Prepare as for the fridge but ensure that your pot has a good seal. The syrup will not freeze solid, so if you haven’t sealed it properly, it will leak. Your cranberry compote will stay delicious for at least three months.
Hints and tips
- Use a lid when cooking your cranberries, especially if they are fresh. If they explode, you want them contained rather than all over the kitchen!
- Stir the compote gently – you want some texture, not a puree.
- Roll the orange under the heel of your hand on a board or kitchen counter before squeezing. This will help to ensure that you get all the juice.
- Don’t be too heavy-handed with spices as they can be overpowering.
FAQs
This cranberry compote recipe keeps well for about 5 days in the fridge and for several months in the freezer.
No, this process won’t extend the life of your fruit significantly as there is not enough sugar or heat involved.
No. This compote is lighter and designed to be eaten as part of a sweet course or breakfast.
More recipes with cranberries
- Cranberry ice cream – Sharp cranberries, creamy ice cream make an easy and charming dessert
- Cranberry gin – a warming tipple to drive the cold winter away!
- Cranberry vodka – perfect for stylish cocktails, this homemade liqueur makes a lovely gift
- Cranberry, raspberry and orange cooler – a unique non alcoholic drink to delight guests on hot days
Cranberry Compote
Ingredients
- 200 g (2 cups) cranberries
- 150 g (3/4 cups) caster sugar
- 1 orange (large, juice and zest)
Instructions
- Put the cranberries in a small pan and add the sugar.200 g cranberries
- Zest the orange into the pan with a microplane style grater. Then juice the orange and add the juice to the pan.150 g caster sugar, 1 orange
- Cover with a lid and cook over a low heat so that the sauce is just simmering for 5–10 minutes. Stir and gently crush the cranberries with a spoon.
- Transfer to a storage jar with a lid. Cool, cover and store in the fridge.
Notes
Storage
Fridge – Keep in an airtight pot in the fridge once cold. Store for up to five days. Enjoy chilled, at room temperature or warmed. Freezer – Prepare as for the fridge but ensure that your pot has a good seal. The syrup will not freeze solid, so if you haven’t sealed it properly, it will leak. Your cranberry compote will stay delicious for at least three months.Hints and tips
- Use a lid when cooking your cranberries, especially if they are fresh. If they explode, you want them contained rather than all over the kitchen!
- Roll the orange under the heel of your hand on a board or kitchen counter before squeezing. This will help to ensure that you get all the juice.
- Don’t be too heavy-handed with spices as they can be overpowering.
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