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This Fresh Cranberry Compote Recipe is ready in just 10 minutes and requires only 4 ingredients! It’s like a simplified version of traditional cranberry sauce that’s sweet, tart, and scented with fresh orange. Serve it on buttermilk pancakes, waffles, or cast iron cornbread.
My obsession with compotes continues! It’s hard to pick a favorite when we’ve got rhubarb compote, mulberry compote, and pear compote to choose from. And now cranberry compote, too! I’ll never tire of these simple fruit sauces.
You can even blend and stir this compote into a batch of simple no-churn cranberry ice cream!
Ingredients for this recipe
Adding water to cranberry compote
While my other compote recipes don’t incorporate water, it was necessary to add it to this one because fresh cranberries have a very low moisture content.
Adding a bit of water to the sauce helps to keep it a lovely, smooth consistency. You’re welcome to add more or less than the recipe calls for, depending on your preference.
Making Fresh Cranberry Compote
This is just a brief overview, find detailed instructions in the recipe card below!
Storage and Freezing Instructions
The compote can be stored in a container in the refrigerator for up to one week. Alternatively, it can be frozen. Here’s how:
- Fill a quart-sized, freeze-safe plastic bag with cranberry compote.
- Squeeze out any excess air.
- Properly label and date the bag with the contents.
- Lay flat in the freezer until solid (you can then store the bag upright, if desired).
Compote can be frozen for up to six months. Thaw in the fridge before using.
Watch the recipe video!
10 Minute Fresh Cranberry Compote Recipe
Equipment
- Saucepot
- Rubber Spatula
- Storage Jar with Lid
Ingredients
- 12 ounces fresh cranberries
- ¾ cup sugar
- ½ cup water
- 1 orange zested and juiced
Instructions
- In a sauce pot combine 12 ounces fresh cranberries, ¾ cup sugar, ½ cup water, and the juice and zest of 1 orange.
- Set pot over medium-low heat and cook, stirring occasionally, until cranberries have burst and broken down to create a sauce. This will take about 6 - 8 minutes. Sauce is ready when it easily drips off a spoon.
Video
Notes
- Frozen, whole cranberries can also be used straight from the freezer in place of the fresh.
- ⅓ cup bottle orange juice can be substituted for the fresh orange, if desired.
- If you walk away from the sauce and come back to a consistency that’s too thick, stir in additional water, 1 tablespoon at a time, until desired consistency is reached.
- Refer to post for freezing instructions.
Nutrition
Claire says
I recently made this and used it as a cake filling and it was delicious! The perfect balance of sweet and tart.
Amanda Gajdosik says
Oh! Love the idea of using this in a cake! Thanks for rating and reviewing, Claire 🙂