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Cranberry Compote

Yield 1 3/4 cups (approx)

Ingredients

  • 3 cups (330g) fresh or frozen cranberries
  • 1 1/4 cups (250g) granulated sugar
  • 2 tablespoons (30g) water
  • 1 tablespoon (3g) orange zest
  • 1/4 teaspoon kosher salt (see Note)

Instructions

  • In a medium saucepan, bring cranberries, sugar, water, orange zest, and salt to a boil over medium-high heat, stirring frequently, until sugar dissolves. Reduce heat to medium-low, and cook, stirring occasionally, until cranberries have burst, begin to break down, and mixture has thickened, 10 to 15 minutes. Remove from heat, and transfer to a heat-proof bowl. Let cool completely before using. Refrigerate in an airtight container for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.