Slightly tart, definitely sweet, and and not at all in the shape of a can. This cranberry compote can be used with desserts or in place of that jiggly stuff at your next holiday meal!

Cranberry sauce is kind of a running joke in my life. I have my students do extemporaneous (improv) speeches each year, and we start with fall/winter/holiday topics. Usually, there’s a slew of holiday meal topics, like turkey and stuffing and mashed potatoes. And definitely cranberry sauce.

Over the years, cranberry sauce has yielded some of the most memorable and hilarious speeches. Things like “no one likes it but we have it every year anyway” and “why does it stay in the shape of a can??” and my favorite “it’s weird so you put it down at that one end of the table with weird Uncle Bob” have stuck with me in the last ten years.

But cranberry doesn’t have to be weird or gross! It’s wonderfully tart like raspberry and can pair with so many holiday flavors! And it’s simple to make—no need for corn syrup and high fructose corn syrup on your ingredient list. Plus you can make it as sweet or tart as you’d like. And as you cook it, you get to decide what texture you’d like—thinner like a true sauce or thicker like a jam—with no need for gelatin or cornstarch to thicken it. The natural pectin in cranberries is enough to create even a moldable compote, but you can just add a little more juice or water to thin it out as you go.

How to make cranberry orange compote

First, wash our cranberries and discard any that are wrinkly or soft.

Next, zest your orange into your sugar and stir it to help release the oils. Juice the orange.

Add everything to a saucepan with tall sides and stir to combine. Cook over medium-high heat until it begins to simmer. Turn down to medium or medium-low, whatever will keep it simmering gently and popping without sizzling and burning. Stir frequently, cooking it until all of the berries have popped and it’s reached your desired thickness (it will thicken some as it cools). You’ll want to taste it once it begins to thicken, adding more sugar as needed. You may also need to smash some of the berries against the side to help them pop.

If using as a spread, cook until a spatula can “part the seas” like below for a few seconds, then start to cave in. If it stays like this permanently, you’ll want to add more orange juice or water, as it will thicken even more as it cools—leaving you with a can-shaped compote. 😂

Let cool for a few minutes in the pan then remove to your serving bowl or a jar to seal and store for later. Refrigerate leftovers for up to a month.

Tips for this recipe

Don’t let it burn

The orange zest and cranberries are already prone to a bitter taste, so it’s important not to cook this too hot or for too long. The key is not letting it hiss while it cooks. As you stir it, if the bottom seems to almost be searing or have that saute sizzle, it’s too hot.

Add sugar to taste

Most people don’t like cranberry sauce because it’s tart. I happen to love this feature, so it’s really a matter of taste. Anywhere from 3/4 to 1 1/2 cups should be good. Start with 3/4 cup then add more as it cooks.

Try lime juice in a pinch

The last time I made this, I only had one orange. I was hoping that would be enough juice (it can be if it’s a large, juicy orange), but I ended up needing something more. Lime juice to the rescue! It complements the orange and cranberry well, so add some if needed or if you just want a fun, cosmo-y taste.

Puree for a smooth texture

I like that compotes have texture, so I love that you get some berries that are still intact in this recipe. But if you’d like a smoother consistency, you can puree in a food processor, blender, or with an immersion blender.

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Cranberry Orange Compote

prep time: 1 minute

cook time: 5-10 minutes

total time: 11 minutes

Yields: about 2 cups

Ingredients:

12 ounces (about 2 cups) whole cranberries

¾ to 1 ½ cups sugar (to taste, most prefer the full 1 ½ cups)

zest and juice of one orange

more juice, water, or lime juice, as needed

Instructions:

Rinse cranberries and discard any that have become soft or wrinkly. Place in a deep saucepan (to contain the splatter when the cranberries pop). Add the sugar, starting with about ¾ to 1 cup, then increasing as you cook and taste.

Zest then juice the orange and put both in the pot.

Stir it all together then cook over medium-high heat until it begins to simmer. Turn the heat to medium or medium-low, whatever helps it simmer without sizzling or burning. Cook, stirring frequently, until all of the berries have popped (you may have to help the last few at the end by pressing them against the side of the pot) and desired consistency is reached. Once it begins to thicken, taste to see if you want more sugar. If it thickens too much, add more juice, some water, or lime juice, one splash at a time.

Let it cool in the pan for just a few minutes (so it doesn’t crack your serving dish or storage jar). Serve immediately or store in a sealed jar or container in the fridge. Reheat over low heat, stirring occasionally and adding more juice if needed.

Enjoy!