Apple cranberry compote, or apple cranberry sauce, is perfect for Thanksgiving and Christmas, when you want something a little different than classic cranberry sauce. It's also a delicious addition to vegan cheese boards and desserts! This cranberry compote is lightly spiced and only takes about 15 minutes to prepare.
Incorporate cranberry compote into desserts, and enjoy it for breakfast with breads and oatmeal.
Compote vs Jam
So what is compote? And how is it different from jam, jelly, preserves, etc?
One thing that sets compote apart is that it's less spreadable than the others. The fruit is slowly cooked, along with sweetener, with the end result being thick and chunky.
Also, the natural pectin content of the fruit thickens compote, without the need for additional thickeners.
Jam is somewhat similar to compote in that the whole fruit is used, unlike jelly where only the juice is used. But with jam, the fruit breaks down more during cooking so the end result is spreadable.
Also, compote may include spices (as we're doing in this recipe) and is usually served right away, not preserved.
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Just like cranberry sauce, one of the beautiful things about cranberry compote is how quick, easy, and customizable it is! Let's take a look at how to make it.
Ingredients
- cranberries - during the holiday season when fresh cranberries are plentiful at the grocery store, I like to keep at least one bag on hand at all times. Frozen cranberries are fine here, too!
- apples - I like to use a sweet variety, such as gala or fuji.
- maple syrup - instead of regular sugar, maple syrup adds beautiful flavor to the compote, though you can use cane sugar instead if needed.
- spices - ground cinnamon, ginger, and cloves enhance the sweet flavor of the apple and bring that extra cozy and festive fall vibe.
How to Make Cranberry Compote
- Combine all ingredients in a sauce pan over medium-high heat, and bring to a simmer. After a few minutes the cranberries will burst and the mixture will be juicy.
- Stirring occasionally, continue to cook. Here you can see the deepening color of the sauce.
- If you prefer a thinner compote, turn off the heat when the cranberries have burst and there is still some juiciness to the mixture.
- For a thicker apple cranberry sauce, continue to cook until there's no more liquid, as pictured above.
Let the compote cool. Refrigerate until chilled to serve with desserts and as part of a cheese board. Or serve warm with holiday main dishes, breads, baked goods, and oatmeal.
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Pictured above: Preparing Vegan Gluten-Free Hand Pies with apple cranberry compote.
How to Serve Cranberry Compote
Apple cranberry compote is a perfect swap for regular cranberry sauce at Thanksgiving and Christmas. Pair it with vegan turkey or a delicious vegan mushroom wellington.
Spread it on cornbread or tuck it inside these cranberry cornbread muffins! Serve them alongside the best vegan chili or a cozy soup like wild rice and butternut squash soup.
Pair the compote with chutneys, crackers, nuts, and dried fruit as part of a plant-based cheese tray. Check out our vegan cheese recipes for dairy-free ideas!
For dessert, serve cranberry compote chilled or warm on top of brownies, cheesecake, and ice cream. It also pairs well with vegan yogurt cake.
And for breakfast and brunch, pair apple cranberry compote with biscuits, toast, muffins, pancakes, and oatmeal!
Recipe FAQs
Yes! This recipe uses maple syrup so there's no concern about white sugar that's been refined with bone char. In the U.S. organic cane sugar is also vegan if you prefer to use it instead of maple syrup.
Absolutely. Once the compote is cool, transfer to a freezer-safe container and freeze for up to several months.
Batch Size
This recipe makes about 1 ½ cups, or 5 to 6 servings. So if you're cooking for a crowd for Thanksgiving or Christmas, it's a good idea to double or triple the recipe.
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I hope you enjoy this fresh apple cranberry compote! If you try the recipe be sure to leave a comment and star rating below to let us know! ⭐️⭐️⭐️⭐️⭐️
Recipe
Apple Cranberry Compote
Equipment
Ingredients
- 2 medium sweet apples, cored, peeled, and chopped - see Notes
- 8 ounces cranberries, fresh or frozen - about 3 cups
- ½ cup pure maple syrup
- ¼ cup water
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract, optional
Instructions
- Combine all ingredients in a sauce pan over medium-high heat. Bring to a simmer. Stirring occasionally, cook for 8 to 10 minutes or until the apples are tender and the sauce has thickened (takes a bit longer if using frozen cranberries). NOTE: If you prefer a thinner compote (vs a cranberry sauce consistency) turn off the heat once all of the cranberries have burst and the sauce is only slightly thickened.
- Let the compote cool. Refrigerate until chilled to serve with desserts and as part of a cheese board. Or serve warm with holiday main dishes, breads, baked goods, and oatmeal.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Yvonne says
Thanksgiving 2023
I made this for my granddaughter who has alpha gal allergy.
I used fresh cranberries, I used a large Honey Crisp apple because that is what I had & I used 1/2 cup organic non processed sugar instead of maple syrup because I did not have maple syrup. I used the the same spices.
I followed the directions as stated.
This was delicious! (I have not ever liked fresh cranberry sauce BUT this was wonderful & gots lots of compliments.
It was great on toast, hot biscuits or anything you put it on.
I am making more today.
Northeaster says
Everyone enjoyed this compote. Walnuts were added to the second batch. That, too, was great.
ShaunD says
Hello Fall!! What a delightful, easy recipe this is!!! Nothing better than one pot cooking! I am currently enjoying this compote on graham crackers! Tomorrow I will have it on my oats! Thank you, Lori!!