I love a sour fruit situation. Cranberries meet my need for a little sweet and a big pucker every time. This cranberry compote is the perfect topping for cheesecakes (check out this Rosemary Cheesecake), pavlovas, or even spooned-over biscuits.

The resulting mixture has the perfect sweet-to-sour ratio, with a little chew from the cranberries themselves. It also adds a vibrant pop of color to any dish, and who doesn’t want that?

The best part is how easy it is to make. It’s only three ingredients and one pot, stirred together on the stove, and this delicious topping comes together in just a few minutes!

Whether it’s the season for fresh or frozen cranberries, cook up an easy batch and add a little color to your next dish! Side thought: this would be amazing in a parfait – a little Greek yogurt, some granola, and this? YUM!

rosemary cheesecake with a cinnamon graham cracker crust base and topped with cranberry compote. decorate with fresh sprigs of rosemary sitting on a metal tray surrounded by a blue striped napkin, cranberries, and fresh rosemary

slice of rosemary cheesecake; rosemary cheesecake with a cinnamon graham cracker crust base and topped with cranberry compote. decorate with fresh sprigs of rosemary sitting on a metal tray surrounded by a blue striped napkin, cranberries, and fresh rosemary

COMPOTE vs JAM vs SAUCE

There are so many delicious (and easy!) ways to play with fruit and with only three core ingredients: sugar, citrus juice, and the fruit itself. You can make a sauce to layer with crepes, a jam to go between linzer cookies, or a compote to top a delicious pavlova, but what’s the difference?

It really comes down to technique and heating. For a sauce, you’ll heat it until the sugar has dissolved before blending and straining to get that smooth texture. With a compote, you’ll bring it to a gentle boil, thicken it, and remove it from the heat. Jam takes the longest on the heat, as you need to cook it down to get it nice and thick (usually around that 221F mark) before removing it from the heat to cool.

Basically, how do you want to use it?

How do I know when my compote has cooked long enough? Always remember that your compote will thicken up much more as it cools, so you don’t want to overcook it in the pan. How juicy your fruit is will affect how long you need to stir it in the pot. For cranberries, once it comes to a gentle boil, turn it to low and let it thicken slightly, just until the juices appear syrupy and your fruit is easily squishable when you press down.

INGREDIENTS

Cranberries: Deliciously tart and sweet and make for the perfect compote texture
Granulated Sugar: Primarily to add sweetness but also works to slow down the breakdown of the pectin in the cranberries, so they don’t get overly mushy
Orange: The juice and the zest both brighten the flavor of the overall compote while keeping the cranberries’ color vibrant

How does compote thicken without pectin? There’s pectin naturally in most fruits, some have more than others. Often, you don’t need to add any extra thickening agents to jams, sauces, and compotes as the combination of the pectin, sugar, and acid (orange juice) work together to give you all the thickness you need!

HOW TO MAKE CRANBERRY COMPOTE

Add your cranberries to a pot or frying pan and place over high heat until the juices start to release. Be sure to stir occasionally to help the cooking process and make sure nothing is cooking too quickly.

Once the juices from your cranberries begin to release, add in your sugar and orange zest and stir.

Once the mixture begins to thicken, pour in your orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 5-8 minutes. Stir your pot regularly so your compote thickens evenly. The compote will thicken as it cools, so don’t over-thicken it in the pan. Your cooled compote will have a slight run to it once it sets, so it should look syrupy in the pan before you remove it from the heat.

Once slightly thickened, remove your cranberry compote from heat and pour it into a bowl or heat-safe jar to cool. If you’re making your compote in advance, cool it to room temperature, cover it with an airtight lid, and place it in the fridge or freezer.

3 reasons you’ll love this compote

It’s so versatile! Use it on your favorite biscuits, top a plain cheesecake (or a rosemary one), put some in a ramekin, and top with streusel – the options are endless.
You only need three ingredients: cranberries, sugar, and lemon juice!
Perfectly prepped in advance and lasts in the fridge or freezer for weeks to months

TIPS & CALLOUTS

As you cook your compote on the stove, be sure not to overcook it. The mixture will look runny and you might think, “Shouldn’t this be thicker? Should I leave it on the stove a little longer?” No! Your mixture will thicken as it cools. We’re going for a slightly thickened, saucy fruit vibe here – not jam
You can make your cranberry compote in advance, as you do want it to be cool ahead of spooning onto your cheesecake. I made mine a day ahead of time, let it cool at room temperature, and then covered it with a lid before popping it in the fridge. Just give it a quick stir before adding on top of your cheesecake.
I listed frozen cranberries for this recipe as those are the easiest to find year-round but feel free to use fresh. Frozen will likely bring out more liquid, so you might need to reserve a tablespoon or so of extra orange juice if you’re using fresh, to add to your pot.

MAKING AHEAD & STORING

This cranberry compote will last in an airtight container in the fridge for up to two weeks, making it easy to make in advance before topping your cheesecakes, pies, or even biscuits!

If you want to make some and freeze it, you can do that as well! This will last in the freezer for two to three months.

MORE CRANBERRY RECIPES

My latest obsession is this Single-Serve Cranberry Pie with a graham cracker crust and fresh whipped cream on top. If you’re looking for a fun drink, try this Cranberry-Ginger Mocktail. For a delicious bite to share with a group, this Orange Cheesecake with Cranberry Sauce and a spiced graham cracker crust is where it’s at.

Cook Time 15

Servings 2 cups

Course Jam, Compote, Sauce

Cuisine American

This cranberry compote is the perfect topping for cheesecakes, pavlova, or even spooned-over biscuits. The resulting mixture has the perfect sweet-to-sour ratio with a little chew from the cranberries themselves.

The best part is how easy it is to make. It’s only three ingredients and one pot. Stir together over your stove and this delicious topping comes together in just a few minutes!

Equipment

Medium Pot
Spoon
Spatula
Measuring Cups
Heat-proof bowl
Zester or Microplane

Ingredients

2 cups frozen cranberries
¼ cup granulated sugar
1 orange juiced and zested

Instructions

Place cranberries into a pot or frying pan over high heat, until juices start to release. Stir occasionally
Add sugar and orange zest; stir
Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 5-8 minutes, stirring often. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a slight run to it after it cools and sets (this is not jam!)
Remove from heat and pour into a bowl to cool. If making ahead, cool to room temperature, cover, and place in the fridge