Easy Cranberry Compote
This post contains affiliate links, which means I make a small commission at no extra cost to you. You can read my full disclosure.
Thanksgiving is just around the corner, and if you’re anything like me, you’re already in planning mode.
There are plenty of options when it comes to holiday side dishes, and some of them are fine to buy ready-to-eat. But in my mind, nothing tastes as good as homemade cranberry compote.
It’s one of those recipes that’s so simple, you’ll wonder why you ever bought it from the store! In just about 10-15 minutes, you can whip up a bright, tangy sauce that pairs perfectly with a Thanksgiving turkey or roasted goose.
What makes cranberry compote special
Ingredients
For this simple orange cranberry sauce, you’ll need just a few ingredients:
- Cranberries: I like to use fresh whole cranberries, but if they are out of season, frozen cranberries are fine.
- Sugar: Regular granulated cane sugar is all you need
- Orange: I like to add the juice and zest of one organic orange for brightness and depth of flavor
- Water
Substitutions and variations
- Adjusting sweetness: If you like your cranberry sauce on the sweeter side, just add a bit more sugar to taste. You can also use honey, maple syrup, or brown sugar for a more complex flavor.
- Adding spices: A touch of cinnamon, a cinnamon stick, or a sprinkle of nutmeg will add warmth and depth to your sauce. A pinch of sea salt will make the sweetness shine more.
- Other citrus options: Lemon or lime zest could work well if you want to change things up.
Useful tools and equipment
Here are some helpful items to make this perfect cranberry sauce even easier:
- 3-quart (or larger) pot or saucepan: For simmering the cranberries
- Wooden spoon
- Potato masher: You can use this simple tool if you want all your cranberries mashed
- Mason jars: Ideal for storing and serving homemade sauces
- Zester or vegetable peeler: To get that fine orange zest without the bitter pith (the white part)
How to make cranberry compote
- Prep the ingredients. Add whole cranberries, sugar, water, orange juice, and orange zest to a saucepan.
- Cook, stirring occasionally, until the berries pop open. The pectin in the fruit will thicken the compote.
- Taste for sweetness and adjust if necessary.
- Cool the cranberry compote to room temp, then refrigerate or freeze.
Helpful Recipe Tips
- Be sure to taste for sweetness. If it’s too tart, add a bit more sugar or some honey.
- To reduce the calories in the compote, feel free to substitute the granulated sugar with any 1:1 sugar substitute, such as monk fruit sugar.
- The consistency of the cranberry compote will thicken as it cools.
Storing and freezing instructions
Store the cranberry compote in an airtight container in the fridge, where it will stay fresh for at least a week. The tangy, bright flavors get even better with time, so feel free to make it a few days ahead.
For even longer storage, up to 3 months, freeze it in a zip top freezer bag or other freezer-safe container.
And that’s all it takes to make a delicious, homemade cranberry sauce that’s sure to shine on your Thanksgiving table.
Cranberry compote recipe FAQs
If kept in the refrigerator, this dish can be made up to a week before you want to serve it. However, it will keep in the freezer for up to 3 months. Just be sure to store it in an airtight, freezer-safe container or Ziploc freezer bag.
These two cranberry dishes are very similar. Both are made by cooking cranberries with a sweetener. The only significant difference is in the consistency. Traditional cranberry sauce is much thinner than cranberry compote.
Quick Cranberry Compote
Ingredients
- 3 cups whole cranberries about 12 ounces
- ½ cup granulated sugar
- 1 whole orange preferably organic
- ½ cup water
Instructions
- Juice the orange, then use a paring knife or zester to cut the orange peel into very thin strips.
- Add all the ingredients to a small saucepan and bring to a gentle boil over medium heat. Reduce heat to low and simmer, stirring occasionally, to prevent it from boiling over.
- After 5-10 minutes, when all the cranberries have popped open and the compote has thickened, carefully pour into a mason jar or other container.
- Let it cool to room temperature, then refrigerate in an airtight container for up to 7 days or freeze in a freezer-safe container for up to 3 months.
Notes
- Cranberry compote may be served warm or cold, but the consistency does become thicker in the refrigerator.
- To reduce the calories in the compote, feel free to substitute the granulated sugar with any 1:1 sugar substitute, such as monk fruit sugar.
Nutrition
Other Thanksgiving sides you might like
- Braised Red Cabbage with Apples: Another vibrant side with a touch of sweetness and tang
- Make Ahead Stuffing: A classic holiday side that’s full of flavor
- German Bread Dumplings
Pin it for later:
My grandmother had a similar recipe. We’d have it all year round! I make it for my family as well. Nothing like a fresh cranberry sauce. Great with turkey or pork.
Thanks for sharing!
Nice! I am so glad to hear this recipe reminds you of your grandmother’s ~ Anja
Ohh this looks so yummy! My husband loves cranberry sauce so I must try this 🙂
Thank you! It’s so easy to make and so good!
Wonderful article! We are linking to this great article on our website. Keep up the good writing.
Gorgeous! This is the kind of stuff that makes Thanksgiving dinner so special.
Awww … thank you! Cranberry sauce is the quintessential Thanksgiving ingredient, IMHO 😊
My Mama always makes cranberry sauce similar to this for Thanksgiving and it’s one of my favorite dishes! Thanks so much for sharing <3
That’s so awesome! Sometimes Mama’s recipes are the best, right?
This looks absolutely delicious and I love your antique cookbook! I am a big fan of cranberry sauce and would love to make this!! Thanks for sharing!
Love that you love this! Thank you!!!
I cannot wait to make this. I am so tired of all the junk in canned and packaged stuff. Thank you for sharing!
Yeah for homemade cranberry sauce! Have fun making it!
I am glad you made orange cranberry sauce. I adore that. The orange just set the taste! As always, your information is awesome!
Aww … so glad you enjoyed this! Thanks for commenting!
Anja, I LOVE vintage cookbooks! I love that’s where you got your inspiration from. Yum!
Yeah for vintage cookbooks!!! Making cranberry sauce is so basic but I always love to see what our grandparents were doing 🙂