This cranberry compote is lighter than cranberry sauce. Orange and ginger give the compote a zippy edge, while pure maple syrup provides just the right touch of sweetness. You can make it in less than 20 minutes, so it’s a cinch to make.
Jump to Recipe | What is it? | Tips | Variations
What is it?
Cranberry compote is a light sauce made with cranberries and a sweetener. This version also includes citrus, ginger, and coriander for extra flavor.
Unlike cranberry sauce which cools to a jam-like consistency owing to the high amount of pectin in the berries, a compote is lighter and thinner – making it a good match for Slow-Roasted Turkey and other dishes.
Tips for making the compote
Cranberry compotes are easy to make. They take about 15 minutes of time, and only a single saucepan. As long as you give the compote a quick stir now and then, it’ll come out fine. But, here’s some quick tips to keep in mind when you make this recipe.
- You can use fresh or frozen cranberries. You’ll need to cook the compote a few minutes longer if you use frozen berries.
- Turn off the heat when the berries pop, but before they turn jammy. Unlike thick and jammy cranberry sauce, this compote should be loose and a touch syrupy. So turn off the heat the moment you start to see the berries pop.
- Keep the ginger whole. Drop the knob of ginger into the saucepan, and then carefully pluck it out when the sauce is done. The flavor will be lighter than grating the ginger.
- Store it in the fridge for up to 5 days (or freezer for 6 months). Just warm it in a saucepan with a few tablespoons water or orange juice before serving.
Cranberry Compote Recipe
Ingredients
- 12 ounces cranberries (fresh or frozen)
- 1 tablespoon orange zest
- 1 cup orange juice
- 2 tablespoons orange-flavored liqueur (such as Grand Marnier)
- 1 (1-inch knob) ginger
- ¾ cup Grade A dark maple syrup
- ½ teaspoon ground coriander
Equipment
- Medium Saucepan
Instructions
- Place all the ingredients into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens – about 15 minutes. Pluck out the ginger with a spoon, and then serve the sauce.
Variations
If you’re alcohol-free, substitute an additional 2 tablespoons orange juice or 1 teaspoon orange extract for the orange-flavored liqueur.
Try apple-cranberry compote by swapping the orange juice for apple juice, skipping the orange-flavored liqueur in favor of brandy, and adding 1 diced apple to the cranberries.
If you don’t have coriander, you can add an additional teaspoon of lemon or orange zest.
Swap honey for maple syrup. If you prefer honey to maple syrup, you can swap the two.
Add a swirl of orange flower water to the compote, for a little lift.
Erica says
I made this exactly as written yesterday for our Thanksgiving dinner. Even people who would never eat cranberries raved about this and went back for seconds. Wonderful recipe and I was told it was a required menu item from now on. Thank you!!