Looking for a sticky, slightly sweet and tart sauce to serve with appetizers, breakfasts or desserts this holiday season? This Orange Cranberry Compote is easy to make ahead and pairs beautifully with cheese boards, crostini, pancakes and more. Makes about 6 oz.; can be doubled.
If you have a little leftover cranberry sauce or want a versatile condiment to serve across meals this season, this compote is a perfect choice.
This Cranberry Compote is not a classic cranberry sauce — it’s cooked down to a jammy consistency and brightened with fresh orange and a squeeze of lemon. The result is sticky, tart and just sweet enough to complement both sweet and savory dishes.
Cranberry Compote vs. Cranberry Sauce
A compote is fruit cooked in syrup — essentially a thick fruit sauce with whole or broken-down fruit. Compared to a standard cranberry sauce, this compote is cooked down longer to achieve a jammier texture. It uses cranberry sauce as a base, then adds orange zest, juice and lemon for extra depth and stickiness.
Why this recipe works
It’s quick, flexible and flavorful. Use canned cranberry sauce or a spoonful of your homemade version as the base, then fold in fresh orange segments, zest and citrus juice. The compote pairs well with breads, cheeses and desserts, and it can be prepared in advance for easy entertaining.
Sticky, tart and slightly sweet, this compote works as a condiment, a spread or a dessert topping — a small jar goes a long way.
What you need to make this recipe:
Scroll to the recipe card below for exact measurements and step-by-step instructions.
- Medium saucepan
- Liquid measuring cup
- Zester
- Citrus juicer
Ingredients to pick up or find in your pantry:
- Oranges — Segments from 2–3 navel oranges (you’ll use the segments, zest and juice).
- Granulated sugar — Adds the right amount of sweetness; brown sugar can substitute if preferred.
- Cranberry sauce — Canned or leftover homemade cranberry sauce works best for a quick cook down; don’t replace this with whole raw cranberries for this version.
- Lemon — Juice from half a large lemon for brightness.
- Kosher salt — A pinch to balance flavors.
Uses for Cranberry Compote:
- Add it to a holiday charcuterie or cheese board.
- Spread on toasted bread for crostini or bruschetta.
- Top vanilla ice cream or pound cake for dessert.
- Serve with breakfast alongside pancakes, waffles or biscuits.
- Spooned into leftover turkey sandwiches for extra flavor.
- Offer it at Thanksgiving or Friendsgiving as a versatile side.
How to make Orange Cranberry Compote
Prep the fruit. Zest the oranges, peel and segment 2–3 navels and remove the white pith to avoid bitterness. Squeeze any remaining orange and the lemon.
Combine the orange segments, 3 tablespoons sugar, cranberry sauce, orange zest, orange juice and lemon juice in a medium saucepan. Add a pinch of kosher salt and stir to combine.
Heat over medium-high until it comes to a boil, then let it cook, stirring occasionally, for 10–15 minutes until the mixture thickens and becomes jammy.
Pro tip!
Taste as it cooks and adjust sugar to your preference. Start with 3 tablespoons for a more tart compote; add 1–2 tablespoons more if you like it sweeter. You can also add warm spices like cinnamon or ginger for a holiday twist.
Reduce heat to low and continue simmering until the orange segments break down fully, about 20 minutes (depending on your stove). The compote should be thick and cohesive.
Transfer to a clean jar or airtight container and cool to room temperature. Refrigerate for up to a week or freeze for up to a month.
How to make Cranberry Crostini
Slice and toast a baguette. Serve warm rounds alongside the compote with a small bowl of crumbled feta or goat cheese.
Let guests spoon compote onto toasts and finish with cheese as they like — a simple, elegant appetizer for holiday gatherings.
Frequently Asked Questions
Yes. Freeze in a freezer-safe container for up to a month and thaw in the refrigerator.
Cranberry compote complements both sweet and savory dishes — try it on toast, with cheese, or spooned over vanilla ice cream.
They’re similar but different: compote typically contains larger pieces of fruit and a looser texture, while jam is more fully broken down and spreadable.
Keep refrigerated up to one week; freeze up to one month.
Quick Tips and Tricks for the best cranberry compote
- Make it ahead. It stores well in the fridge and can be frozen, so prepare it before your event.
- Use what’s convenient. Homemade sauce or canned cranberry sauce both work well as the base.
- Store properly. Keep in an airtight jar in the refrigerator up to a week; freeze in a sealed container up to a month.
More recipes to pair this compote with:
- Bread pudding
- Dutch baby pancakes
- Sweet breakfast crepes
Recipe card
Orange Cranberry Compote
EQUIPMENT
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- Saucepan (3.5 qt.)
- Liquid measuring cup
- Zester
- Fine mesh strainer
- Citrus juicer
- Rubber spatula
Ingredients
Orange Cranberry Compote
- 1 cup navel orange segments (about 2–3, peeled and quartered)
- 5 tablespoons granulated sugar
- 1/4 cup cranberry sauce
- 1 tablespoon orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/2 lemon, juiced
- Pinch of kosher salt
Crostini (optional)
- 1 baguette, toasted and sliced
- Orange Cranberry Compote (recipe above)
- 1/4 cup feta cheese crumbles for sprinkling
Instructions
Make the Orange Cranberry Compote
- Add orange segments, 3 tablespoons sugar, cranberry sauce, orange zest, orange juice and lemon juice to a medium saucepan. Season with a pinch of kosher salt and stir to combine.
- Bring to a boil over medium-high heat and cook 10–15 minutes, stirring occasionally, until thickened.
- Taste and add 1–2 more tablespoons sugar if you prefer a sweeter compote.
- Let bubble until the orange breaks down completely, about 20 minutes total simmering time.
- Transfer to a mason jar and cool to room temperature.
- Store in the refrigerator until ready to serve.
Make the Crostini
- Toast and slice the baguette into rounds.
- Serve warm bread with compote and a small bowl of crumbled feta.
- Allow guests to assemble crostini and enjoy.
Notes
Storage: Store in an airtight container in the refrigerator up to one week. Freeze for up to one month. Serve cold or at room temperature.