This Cranberry Grape Compote is the perfect side dish for your holiday table. This is a great way to use Thanksgiving leftovers.
Hands down, by far the best cranberry dish to serve over the holidays. Fun to use as a spread, a topping or just serve as a side. I love this with the Sweet Potato Focaccia Bread, (visit here for the recipe) and left-over turkey to make a sandwich fantastic Black Friday sandwich. Yes, Black Friday is a holiday to me and one of my favorite days of the year!
Enjoy! XOXO San
How do you make Cranberry Grape Compote?
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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.
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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.
My favorite kitchen tools used to make Cranberry Grape Compote:
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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 its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part 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
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Are you a fan of thanksgiving too? Check out these recipes!
Cranberry Grape Compote
Ingredients
- 12 ounces cranberries fresh or frozen
- 3 cups seedless red grapes
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon salt
Instructions
- 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.
Nutrition
My review: I love this recipe, mainly as a spread. I will make this randomly throughout the year to serve on hot rolls or to use on sandwiches to add some color and to add a little sweetness. Great on turkey and chicken sandwiches.
Kids review: It looks like jam, so it’s a winner. I have even used it on their sandwiches when I have leftovers and they have no idea.
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G’day and yum, true!
A very berry Thanksgiving dish…love your photo too!
Cheers! Joanne
Viewed as part of Cathy’s Bloggers Showcase: Thanksgiving (Fall) Recipe RoundUp