Cranberry-Orange Compote (Festive & Delicious)
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This Cranberry-Orange Compote is the perfect lil’ goodie to whip up during the holiday season! It’s fabulous on a number of things as well.
The day we put up our Christmas tree, we have music playing in the background, and this Cranberry Holiday Simmering Pot bubbling away on the stovetop. The smells alone will transport you to a magical place!
As I let it simmer all afternoon, I asked myself if I could actually do anything with the leftovers. That evening, I started to play with the ingredients and, even though I didn’t like the end result, another idea was born…fruit compote!
I then took the compote and slathered it in between delicious layers of puff pastry dough and baked it. Can you say, wow?!? 😉 It was so delicious!!! (That recipe link is shown below).
Important Note Regarding The Sweetener For This Compote:
- Sugar – I like to use coconut sugar for this recipe. It is unrefined, anti-inflammatory and is the healthier option over cane sugar. And in my opinion, when used, the end result is no different. I am a huge fan!
This Cranberry-Orange Compote is Fabulous on a Number of Things:
- Ice Cream
- Cheesecake
- Yogurt
- Oatmeal
- Toast/Buttery Biscuits
- Pancakes
- Waffles
- French Toast
- Cheese/Crackers or Crostini
And, for more cranberry recipes, please give these a try:
- Cranberry-Orange Twists with Orange Icing
- Christmas Cranberry Mimosas (Light & Festive)
- Apple Cranberry Orange Crisp
- Apricot Cranberry Oatmeal Cookies
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Cranberry-Orange Compote (Festive & Delicious)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
Description
This Cranberry-Orange Compote is the perfect lil’ goodie to whip up during the holiday season! It’s fabulous on a number of things like: ice cream, cheesecake, biscuits, pancakes, cheese and crackers and much more.
Ingredients
- 2 cups Ocean Spray Fresh or Frozen Cranberries
- 1/2 cup Coconut Sugar
- 1/2 cup Water
- 1 Cinnamon Stick
- 1 Navel Orange, freshly squeezed juice (equals about 1/4 cup)
- 1/2 Navel Orange, zested
- Himalayan Pink Salt, just a pinch
Instructions
- Make the sugar syrup: To a large saucepan, stir in the water and sugar until fully dissolved; bring to a boil.
- Boil: Reduce the heat to low, and boil for 10-15 minutes, or until the sugar syrup turns a pale amber color and starts to slightly thicken.
- Cranberries: Gently add the cranberries. Cook, stirring occasionally, until the cranberries start to pop.
- Add the aromatics: Stir in the orange juice, zest, salt and cinnamon stick. Cook another 10 minutes or until the sauce has nicely thickened.
- Let cool: Remove from the heat and let cool slightly.
- Discard: Discard the cinnamon stick and transfer the mixture to a food processor.
- Purée the mixture: Purée on high until the compote is completely smooth. Or leave a little chunky, if you’re wanting a textured compote.
- Refrigerate: Cool and set aside until ready to use, or refrigerate in an airtight container. Makes 1 cup
Equipment
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- Category: Dessert
- Method: Boil
- Cuisine: American
Keywords: Cranberry, Dessert, Fall, Fruit, Gluten-Free Recipes, Holiday Recipes, Thanksgiving, Thanksgiving Desserts
NOTE:
- This large Marble & Wood Cheese board is from Williams Sonoma.
- Here are some similar mason jars. These 8 oz Mason Jars, these 16 oz Mason Jars or these 16 oz Ball Wide Mouth Mason Jars can be found on Amazon.
I need to try this. I have cranberries left from Christmas and was going to make cranberry relish for valentine’s day, but should make this instead. The recipe is quite similar, though the relish has crushed pineapple in it! I’m glad for this recipe…thank you!
You definitely need to try this considering you have leftover cranberries. You won’t regret it! This compote is great on soooo many things!