This recipe for cranberry compote is super quick and easy. It’s great for all sorts of Christmas or Thanksgiving recipes and so delicious! The perfect recipe for the holiday season.
I finally got to work with fresh cranberries this year and this cranberry compote was one of the recipes I made. It is so good you might want to make a couple of jars to get you going. I love using this fresh cranberry compote recipe in so many different dishes. I will give you some pairing tips below.
BAKING TIP: If you have leftover cranberry compote, you can store it in a sealed glass jar.
The funny part is that I only really discovered fresh cranberries a few years ago. For some reason I was always convinced I wouldn’t like cranberries. Especially the dried cranberries. Turns out that was all in my head because they are so delicious!!
I have been baking up a cranberry storm ever since and will soon be sharing more recipes featuring cranberries. I’ve got a lot of them lined up already! For now, my easy sugared cranberries recipe is a perfect place to start.
Now let’s start with this cranberry compote. Not counting the water you need just a few simple ingredients. Cranberries, sugar (either brown sugar or white sugar) and some lemon zest. I swap the lemon zest for orange zest/orange peel when I feel like it. Keep in mind that using brown sugar will also darken the color. If you want that bright red festive color of the compote, stick to white sugar.
Making this recipe is as simple as adding the cranberries together with water and sugar in a medium saucepan and place on medium-high heat. An easy swap to add more flavor is to replace on cup water with apple juice or a cup orange juice. That will enhance the rich flavor of the compote. Check the recipe card for full details.
I warned you earlier in this article that I have lots of tasty recipe ideas that you can use with this compote coming up soon. You can go for the classic combination: serve the cranberry compote with the main course at Christmas or Thanksgiving dinner, along with some poultry or game. It goes so well with savory dishes and is really the perfect side dish for Christmas or Thanksgiving.
But it also works really well as a dessert sauce with sweet dishes like ice cream or add some to your breakfast. I have so many favorite ways to use cranberry compote! Try it with cheese boards as well.
TIP: On Simone’s Kitchen you will find a nice explanation of how to cook duck breast. The cranberry compote will be brilliant in combination with the duck.
Somewhere in between, I think. Cranberries are naturally sour, so I don’t think you should lose that completely in a compote. At the same time, of course, a compote should be nice and sweet, and this fresh compote certainly is. Feel free to add more sugar (or less) if you like it better.
Unopened, the compote will keep in the cupboard (if properly stored in a sterilized jar) for up to a year. Once opened, keep the compote in the refrigerator in an airtight container.
Yes, you can! Just thaw them completely and drain them before using.
In this recipe I used lemon to flavor the compote. I use both the juice and zest of the lemon. In fact, you can use all kinds of citrus fruits and spices to add flavor to your compote. For example, I have made a cranberry compote with orange and a cinnamon stick which is also super delicious. You can also make an apple cranberry compote by adding small pieces of apple to the pan as well. It’s not difficult to make your own compote recipes
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
