Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cranberry Citrus Compote

From the 2017 Thanksgiving Guide
See More

Yield: Yields 5 cups.

I like this technique for cooking cranberries in the oven because the berries stay whole.

Ingredients

  • 24 oz. fresh cranberries
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 2 shallots, finely chopped (about 4 Tbs.)
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1/2 cup thinly sliced scallions (3 large)

Nutritional Information

      Nutritional Sample Size per 1/2 cup
      Calories (kcal) : 200
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 51
      Fiber (g): 4
      Protein (g): 0

Preparation

Up to one week ahead:

  • Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-qt. glass baking dish and drizzle the orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 minutes. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.

On the day of serving:

  • Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.

Reviews

Rate or Review

Reviews

  • jng000 | 11/28/2011

    loved it.. perfect balance of sweet and tangy. I like the texture of the cranberries after they've been cooked in the oven... not too hard.. not too soft.

  • loftwerks | 10/10/2009

    I first made this Thanksgiving of 1994 - delicious! I've been making it ever since.

  • Tanya | 02/20/2009

    This is so easy to make. It is now the standard cranberry compote with every turkey.

  • elisebuck | 10/08/2008

    If you like tart, then this is your recipe. It is delicious. Make sure to make it a day ahead so the flavours can develop.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks