Cranberry Compote with Ginger

Closeup of cranberry compote in a glass serving bowl.

Easy and flavorful, cranberry compote is made with simple, healthy ingredients and comes together in just 15 minutes!

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Course: Clean Eating Breakfast, Clean Eating Condiments, Clean Eating Dessert Recipes, Clean Eating Side Dishes

Cuisine: American

Prep Time: 2

Cook Time: 13

Servings: (1 1/2 cups)

Calories: 107kcal

Author: Violet Parcha

Equipment

Medium saucepan

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