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.

You might also like:

• Ginger Bourbon Peach Compote

• Champagne Berry Coulis

• Raspberry Jam Filling

• Cardamom Honey Fig Jam

• Tart & Creamy Lemon Curd

• Pumpkin Creme Anglaise