Cranberry Compote
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Sweet, tangy, and vibrant, this cranberry compote bursts with juicy cranberries gently simmered into a beautiful sauce. Perfect for spooning over cheesecake, yogurt, pancakes, or even savory dishes for a pop of festive flavor.
Every winter I stock up on fresh cranberries.  I get excited as soon as I see them and I tend to buy multiple bags and put them in the freezer because it’s the only time of year I can get them!
Throughout the rest of the year I’m stuck using either frozen cranberries or dried cranberries in my baked goods. While these are fine I find that frozen cranberries tend to add too much liquid to my recipes and dried cranberries add a different flavor and texture. Â
Perhaps my all time favorite fresh cranberry recipe is Cranberry Crackle Tart which I tend to make around Christmas every year. I also love the sweet and tart flavor of the fresh cranberries in these Lemon Cranberry Cookies. Putting fresh cranberries in muffins really adds a nice burst of flavor like in Cranberry Clementine Muffins which are great in the colder months.Â
I knew I would be making my Instant Pot Vanilla Bean Cheesecake for the holidays and decided to make a cranberry compote to go along with it since I had so many fresh cranberries to use.Â
What is a fruit compote?
A fruit compote is a simple, chunky fruit sauce made by cooking fruit with a little sugar and sometimes water, juice, or spices, until the fruit softens and releases its juices.
The thing about compotes is that they are really easy to make. It’s basically just a combination of fruit and sugar with a little bit of water. In this case I also added two vanilla beans to give it a kick of vanilla flavor as well.Â
While using fresh cranberries is best for this recipe you can also use frozen cranberries in this recipe.  You also do not have to use the vanilla beans if you don’t want too.Â
Can I add any additional flavors to the compote?
Yes!  Citrus zest such as lemon, lime, or orange would be delicious in this compote. You can also use vanilla or almond extract if you’d like.Â
Ingredients:
- fresh cranberries (or frozen)
- water
- granulated sugar
- vanilla beans (optional)
To make the compote combine the cranberries, water, and sugar in a medium saucepan over medium high heat.  Stir until sugar has dissolved.  Reduce heat to simmer and add the vanilla beans.  Simmer for 10 minutes.  Remove from heat and remove vanilla beans. Allow to cool completely.
This cranberry compote is delicious.  The combination of tart cranberries with the sweet sugar is perfection.  I also like that the cranberries are still chunky and have a good texture to them.Â
What can I use the compote on?
My favorite use it to put the compote on top of cheesecake or angel food cake. You can also use it on top of ice cream to make a sundae. It’s also great on pancakes or waffles.  Cranberry compote can also be used with savory dishes like roasted ham or turkey or on a charcuterie board.Â
Easy Cranberry Compote
Equipment
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 2 vanilla beans sliced down the middle (optional)
Instructions
- Place the cranberries, sugar, and water in a medium saucepan over medium high heat.
- Stir until the sugar has dissolved.
- Bring the mixture to a boil and boil for 5 minutes.
- Reduce heat to a simmer, add the vanilla beans, and simmer for 15 minutes, stirring occasionally.
- Remove from heat and remove the vanilla beans.
- Allow the mixture to cool and place in the refrigerator.
Notes
