Sweet with a citrusy edge, this cranberry compote is delicious paired with Roasted Turkey. Ginger gives just the right amount of spices. You can make it ahead and store it in the fridge for about a week, or tuck it into the freezer for up to 6 months. Just warm it up in a saucepan before serving.
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What is cranberry compote?
Cranberry compote is a light sauce made with cranberries and a sweetener. This version also includes citrus, ginger, and coriander for extra flavor.
Cranberry compote is lighter and thinner than traditional cranberry sauce, which cools to a jam-like consistency due to the berries' high amount of pectin.
Why this recipe works
- It's easy. Add all the ingredients to a saucepan and simmer for about 10 minutes. That's it.
- You'll use the whole fruit. Since cranberries will pop and break down when you simmer them, there's no extensive prep work.
- Cranberries are naturally rich in pectin, which thickens the sauce naturally without adding starches.
- Cranberry compote is versatile. You can serve it on the holiday table with classics like Slow-roasted Turkey, or as a simple, seasonal fruit sauce, pairing it with Autumn-inspired desserts.
Ingredient Notes
Cranberries are the heart of this compote. You can use both fresh cranberries or frozen.
Citrus fruit comes next. Orange marries particularly well with cranberries, although you can use lemon or lime if you add more sweetener to the compote. Orange juice also forms the liquid portion of the recipe, which helps to soften the cranberries as they cook.
Dark maple syrup lends sweetness to the recipe. While its woodsy undertones add a pleasant depth to the cranberries and orange. More affordable options include brown and white sugar, although they lack dark maple syrup's complexity and nutritional profile.
Ginger gives the compote a zippy vibe. It's a natural match for sharp, acidic foods like cranberries and citrus fruit. Ginger is highly anti-inflammatory and helps soothe indigestion, making it an excellent match for notoriously heavy holiday meals.
Coriander lends a subtle fragrant note to the compote. Like orange peel, coriander is also rich in aromatic oils, which help to amplify the compote's depth of flavor.
Orange-flavored liqueur such as Grand Marnier amplifies the citric notes of orange, bringing a heady flavor to the compote.
Tips for making the compote
Sort through your cranberries. Many cranberries are softened or wrinkled when they get to the grocery store. Buy more than you think you'll need because you'll likely discard several before making the compote.
Avoid the white pith when grating the orange peel. The white pith is extremely bitter and will convey that flavor to the sauce. Use only the colorful part of the orange peel - the fragrant zest.
Cranberry compote cooks quickly. So, keep an eye on the saucepan while the cranberries simmer. The sauce is done with they've burst.
It's easy to adjust this recipe as long as you keep the ratio of sweetener to cranberries the same. You can adjust it to include
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.
Menu Pairings
Naturally, cranberry compote is a perfect addition to your Thanksgiving table. It partners well with other holiday favorites such as Maple-Brined Turkey or Glazed Ham.
But it's versatile, too. You can also use it as a dessert sauce, swirling it over ice cream.
We often use leftovers for breakfast, too. Stir it into homemade yogurt, or spoon it over sourdough pancakes or another seasonal favorite, such as a lofty Apple Dutch Baby Pancakes.
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Variations
If you're alcohol-free, substitute 2 tablespoons of orange juice or 1 teaspoon of orange extract for the orange-flavored liqueur. You can also add a little vanilla extract if you prefer.
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, add a teaspoon of lemon or orange zest.
Swap honey for maple syrup. If you prefer honey to maple syrup, you can swap the two. Many cooks prefer to brown sugar.
Add a swirl of orange flower water to the compote for a little lift.
Add a squeeze of fresh lemon juice and a spoonful of lemon zest for a sharper citrus flavor. Stir them in at the same time you add the orange.
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Recipe Questions
Fresh, organic cranberries work best for this recipe; remove any bruised or softened fruit. Frozen cranberries, picked at peak ripeness, are also excellent.
To freeze, cool the compote completely, then transfer it to an airtight container with 1 inch of headspace or a resealable freezer bag and freeze flat. Freeze for up to 6 months.
You can store any leftovers in an airtight container in the fridge for about 1 week.
Barrie says
I made this recipe as written and it was delicious. It will be bookmarked as my favorite cranberry sauce recipe moving forward!
SofjI says
I LIKED THE GINGER IN THIS RECIPE.
Marlene says
I would like to know if this could be canned?
You can certainly try. I would reach out to your local extension office or take a look at the USDA canning guidelines for guidance. - Jenny
Lois says
Delicious!!! So much flavor and the citrus was just the right amount. Got 4 stars because the directions were confusing. It said turn the heat off when the cranberries start popping (mine popped 2 minutes in) but also to cook for 15 minutes. And mine did not get syrupy.
Will definitely make again!
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!!