This Cranberry Compote is the perfect side dish for your holiday table. A popular dish because of its tart flavor and festive color.
It’s easy to make and can be prepared ahead of time, 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.
This cranberry compote recipe is:
- Quick and easy to make
- A great way to use Thanksgiving leftovers
- Perfect for serving alongside savory dishes or on the sweeter side as a topping
- Can be served cold or warm
- A cranberry dish that the whole family will love!
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 ahead of time, so it’s perfect for busy holiday gatherings.
But what do you serve cranberry compote on? Here are a few ideas:
- 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 in 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; this should take 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 stove top 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.
Are you a fan of thanksgiving food?
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My favorite kitchen tools used to make this compote recipe:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons. The plastic ones don’t last long in our house, thanks mainly to the garbage disposal.
SAUCEPAN: I am a total snob after having an assortment of pots in our cupboard over the years. After getting some Calphalon pots on sale at my local grocer, I won’t try anything else. They are affordable and durable – a win, win in our home.
- 12 ounces cranberries fresh or frozen
- 3-4 cups seedless red grapes
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon salt
- In a large saucepan over medium-high heat, bring cranberries, grapes, sugar, and water to a boil. Reduce heat and simmer until most of the cranberries have popped and grapes are falling apart; about 10 to 15 minutes.
- Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.