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Cranberry-Orange Compote-2

Cranberry-Orange Compote (Festive & Delicious)

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  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 cup 1x


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.


Units Scale
  • 2 cups Fresh or Frozen Organic 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


  1. Make the sugar syrup: To a large saucepan, stir in the water and sugar until fully dissolved; bring to a boil.
  2. 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.
  3. Cranberries: Gently add the cranberries. Cook, stirring occasionally, until the cranberries start to pop.
  4. Add the aromatics: Stir in the orange juice, zest, salt and cinnamon stick. Cook another 10 minutes or until the sauce has nicely thickened.
  5. Let cool: Remove from the heat and let cool slightly.
  6. Discard: Discard the cinnamon stick and transfer the mixture to a food processor. 
  7. Purée the mixture: Purée on high until the compote is completely smooth. Or leave a little chunky, if you’re wanting a textured compote. 
  8. Refrigerate: Cool and set aside until ready to use, or refrigerate in an airtight container. Makes 1 cup


  • If possible, use all organic ingredients.
  • Category: Dessert
  • Method: Boil
  • Cuisine: American
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