This colorful cranberry-apple compote is a bright, flavorful addition to the Thanksgiving table—tart yet gently sweetened with apples for perfect balance. Any leftovers make a wonderful addition to apple pie filling.
Active time: 10 min • Total time: 30 min
~3 cups
~1 fl oz
8-12
Ingredients
- 12 oz bag fresh or frozen cranberries
- 1 large apple, peeled, cored, and chopped
- ½ cup raw sugar, coconut sugar, or maple syrup
- ½ cup water
- 1 wide strip orange or lemon peel
- 1 cinnamon stick
- 3 whole cloves (optional)
- Pinch sea salt
Sourcing Tips:
- Evercrisp apples from Top of Texas Orchard are ideal — firm, aromatic, and naturally sweet without being cloying. They hold their shape during cooking, so the apple pieces stay distinct amid the soft cranberries, adding subtle crunch and depth. Their balanced acidity also mellows the cranberries’ sharpness for a perfectly rounded compote.
Instructions
- Bring All Ingredients to a Boil (5 min)
- Simmer the Compote (15 min)
- Cool & Serve (10 min)
Combine cranberries, chopped apple, sugar (or maple syrup), water, citrus peel, cinnamon stick, cloves (if using), and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
Reduce the heat to low, cover with a lid and simmer gently until most of the cranberries have burst and the apples are tender, about 10–15 minutes.
Remove from heat and let cool completely — the compote will thicken as it cools. Discard citrus peel, cinnamon stick, and cloves. Serve at room temperature.
Serving & Storage Suggestions
- Ideal Temp: Room temperature
- Best By: Refrigerate leftovers in a covered glass jar or airtight container, and consume within 1–2 weeks.
- Leftover Recs: Leftover compote can be added to a holiday charcuterie board, added to apple pie/apple crisp filling, and spooned over pancakes or yogurt.
- Complementary Menu Ideas: Roasted turkey & stuffing, of course!
Did you make this?
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