This colorful cranberry-apple compote is a bright, flavorful addition to the Thanksgiving table—tart yet gently sweetened with apples for perfect balance. Any leftovers make a wonderful addition to apple pie filling.
Active time: 10 min • Total time: 30 min
~3 cups
~1 fl oz
8-12
Ingredients
- 12 oz bag fresh or frozen cranberries
- 1 large apple, peeled, cored, and chopped
- ½ cup raw sugar, coconut sugar, or maple syrup
- ½ cup water
- 1 wide strip orange or lemon peel
- 1 cinnamon stick
- 3 whole cloves (optional)
- Pinch sea salt
Sourcing Tips:
- Evercrisp apples from Top of Texas Orchard are ideal — firm enough to hold their shape during cooking, adding a pleasant texture instead of turning to mush. Their natural sweetness and balanced acidity also help mellow the cranberries’ sharpness, creating a perfectly rounded compote.
Instructions
- Bring All Ingredients to a Boil (5 min)
- Simmer the Compote (15 min)
- Cool & Serve (10 min)
Combine cranberries, chopped apple, sugar (or maple syrup), water, citrus peel, cinnamon stick, cloves (if using), and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
Reduce the heat to low, cover with a lid and simmer gently until most of the cranberries have burst and the apples are tender, about 10–15 minutes.
Remove from heat and let cool completely — the compote will thicken as it cools. Discard citrus peel, cinnamon stick, and cloves. Serve at room temperature.
Serving & Storage Suggestions
- Ideal Temp: Room temperature
- Best By: Refrigerate leftovers in a covered glass jar or airtight container, and consume within 1–2 weeks.
- Leftover Recs: Leftover compote can be added to a holiday charcuterie board, added to apple pie/apple crisp filling, and spooned over pancakes or yogurt.
- Complementary Menu Ideas: Roasted turkey & stuffing, of course!
Did you make this?
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