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–+ servings

Cranberry Compote

Sisley White
This easy cranberry compote uses frozen cranberries and orange to bring a beautiful winter flavour to a delicious brunch. I make this ahead of the French toast so it’s ready to spoon on and enjoy as soon as the French toast is ready.
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, British, International
Servings 4 topping portions
Calories 130 kcal

Equipment

Ingredients
  

  • 300 g frozen or fresh cranberries
  • 1 orange
  • 150 g granulated sugar (or caster sugar)
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Weigh the frozen cranberries (or fresh cranberries) and add them to a saucepan.
    300 g frozen or fresh cranberries
  • Add the freshly grated orange zest and juice from one orange, sugar and vanilla extract to the cranberries.
    1 orange, 150 g granulated sugar, 0.5 teaspoon vanilla extract
  • Place the saucepan on a medium / low heat and let the cranberries soften.
  • Stir regularly. The cranberry mixture will go through a wet stage and then the mix will start to thicken. At this point it is ready. It should take about 10 minutes.
  • Add a bowl and it is ready to serve. Or leave it to cool and store it in the fridge or freezer.

Notes

  • Store the cranberry compote in the fridge if you are using it within a few days.
  • It is perfect to freeze and can last up to 6 months.
  • Add cinnamon or nutmeg for even more a Christmas flavour.

Nutrition

Calories: 130kcalCarbohydrates: 34gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 81mgFiber: 2gSugar: 29gVitamin A: 79IUVitamin C: 19mgCalcium: 13mgIron: 0.1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.