Easy and packed with rich flavor, cranberry compote with ginger is the perfect side dish, dessert topping, and condiment this holiday season. It’s made with simple, healthy ingredients and comes together in just 15 minutes!
Quick Look at the Recipe
- 🍽️ Flavor: Sweet cranberry taste with pops of candied ginger
- ⏱️ Prep Time: 2 minutes
- 🔥 Cook Time: 13 minutes
- 🕒 Ready In: 15 minutes
- 👥 Servings: 6 (1 1/2 cups total)
- 🥣 Main Ingredients: Cranberries, maple syrup, crystalized ginger
- 📖 Dietary Info: Gluten-free, vegan, naturally-sweetened
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Finely mince the ginger for subtle flavor throughout the sauce.
Cranberry Season Is Here — and I’m All In
I’m not joking when I say I’m kind of obsessed with cranberries. They’re healthy, packed with flavor, and make any dish pop – just the type of ingredient I love including in my family’s clean diet. I buy them in giant 5 pound bags and use them in my baking all year round.
Every year when fall comes, I go crazy with cranberries and start making every kind of cranberry recipe I have time for. Cranberry cream cheese Dutch baby, oat pumpkin bread with cranberries, healthy cranberry bars, you name it!
I’ve made lots of versions of cranberry sauce, but as someone who loves ginger, this compote is my ultimate favorite, and I think it will be yours too!
What Makes Cranberry Ginger Compote Special?
- Bright cranberry flavor perfectly complimented by candied ginger.
- Quick and easy recipe ready to serve in just 15 minutes!
- Sweetened with maple syrup for a richer flavor and healthier compote.
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First place the cranberries, maple syrup, water, crystalized ginger, and cinnamon in a medium saucepan and stir to combine.
Step 2: Then bring the mixture to a simmer over medium heat, stirring occasionally.
Let it simmer for 8-10 minutes, until it has begun to thicken but the cranberries haven’t yet completely broken down into sauce. Enjoy immediately while it’s still hot or chill and serve it cold.
If you’re looking for more versions of cranberry sauce check out my fermented cranberry sauce and naturally-sweetened cranberry sauce!
Ideas for Serving
On a charcuterie board – It pairs perfectly with rich, creamy cheeses like brie, goat cheese, or cream cheese.
Holiday side dish – Compote is a delicious alternative to traditional cranberry sauce. Serve with roasted turkey, pecan sweet potato casserole, and from-scratch green bean casserole for a complete fall feast!
Over dessert – It’s the perfect way to give homemade vanilla ice cream a festive makeover!
With breakfast – Serve over homemade yogurt or my favorite oat pancakes.
Prep in Advance
Cranberry compote is one of the best holiday recipes to prepare in advance! It keeps wonderfully in the fridge for up to a week without losing its rich flavor or changing texture.
When you’re ready to serve it, you can reheat it or serve it cold.
Tips for Success
Finely chop the ginger – The smaller the pieces are, the better the compote will be flavored. However, if you don’t love ginger, feel free to leave it out.
Discard damaged cranberries – Before cooking, look through the cranberries and toss any that are shriveled, soft, or discolored. Old cranberries can give the compote an unpleasant flavor, so make sure to only use ones that are fresh and plump.
Don’t overcook it – The main difference between cranberry sauce and compote is how long it’s cooked. Compote should only be cooked until it has begun to thicken – it shouldn’t fully break down into a sauce. This gives it a fresh flavor and chunkier texture.
FAQs
Cranberry compote can be stored in an airtight container in the fridge for 5-7 days. It stays fresh and flavorful in the fridge, so it’s perfect for making in advance.
Yes, cranberry compote freezes wonderfully for 2-3 months.
Cranberry sauce is cooked for a longer period of time to develop a more even texture. However, compote isn’t cooked as long and more of the cranberries remain whole for a chunkier texture and fresher flavor.
Violet’s Tips for Serving
Cranberry compote is delicious served hot or cold, so you can serve it immediately after making it or prep it a few days in advance. No need to worry about reheating it!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Cranberry Compote with Ginger
Equipment
Ingredients
- 3 cups cranberries (12 ounces)
- 1/2 cup maple syrup
- 1/2 cup water
- 2 tablespoons crystalized ginger finely chopped
- 1/2 teaspoon cinnamon
Instructions
- Place the cranberries, maple syrup, water, crystalized ginger, and cinnamon in a medium saucepan and stir to combine.3 cups cranberries, 1/2 cup maple syrup, 1/2 cup water, 2 tablespoons crystalized ginger, 1/2 teaspoon cinnamon
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Let it simmer for 8-10 minutes, until it has begun to thicken but the cranberries haven't yet completely broken down into sauce.
- Enjoy it immediately while it's hot or chill and serve cold.
Notes
Ingredient Notes
- You can use fresh or frozen cranberries for this recipe. If they’re frozen, there’s no need to thaw them first.
- If you don’t like ginger, feel free to leave it out.
Store
Cranberry compote can be stored in the fridge for 5-7 days or in the freezer for 2-3 months. It keeps its fresh flavor wonderfully, so it’s perfect for making in advance.Nutrition
If you love this compote, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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