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
