Cranberry Compote

Easy homemade cranberry compote that doubles as the perfect cranberry sauce. Sweet, tart, and ready in 15 minutes for Thanksgiving turkey or any holiday meal.

It’s easy to make and can be prepared beforehand, so it’s perfect for busy holiday gatherings.

Cranberry compote is made with fresh cranberries, grapes, sugar, and water + a pinch of salt, and it’s simmered until the cranberries are soft and the sauce is thickened. Serve this compote alongside your savory dishes, including turkey or ham, or enjoy it on the sweeter side as a topping for ice cream or pound cake.

This is, without a doubt, the best cranberry dish to serve during the holidays. You can use it as a spread, toppings, or side. I enjoy it with sweet potato focaccia bread and turkey leftovers to make a fantastic sandwich.

So, what are you waiting for? Give this cranberry compote a try, and let me know what you think in the comments below. And don’t forget to share it with your friends and family!

What is a compote?

A compote is a dessert sauce from fruit and sugar cooked until thickened. It can be served hot, cold, or at room temperature. Cranberry compote is a popular Thanksgiving dish because of its tart flavor and festive color. It’s easy to make and can be prepared beforehand, so it’s perfect for busy holiday gatherings.

What can you serve With cranberry Sauce or compote?

• Serve it as a condiment on your Thanksgiving turkey or ham.
• Top off waffles or pancakes with cranberry compote for a festive breakfast. Oh, crepes are great, too!
• Use it as a topping for ice cream or yogurt; vanilla would be my preference.
• Add it to your morning oatmeal or cereal.

How do you make compote?

Add cranberries, grapes, sugar, and water to a saucepan over medium-high heat. Bring to a boil, then reduce the heat and let it simmer until most of the cranberries have popped and the grapes are falling apart, 10 to 15 minutes.

Let the compote cool to room temperature, stirring until it is fully combined.

To break up large pieces, you can use a mashed potato smasher. I do this right after taking it off the stovetop because it makes it easy to break up the large chunks of grapes. The compote will thicken as it cools.

Store in an airtight container for up to two weeks. Serve at room temperature.

In search of the perfect Thanksgiving dish? Look no further! We have gathered some of our favorites in one spot for you.

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