My Recipe Box

Cranberry Citrus Compote


Yields 5 cups.

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

  • 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)
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.

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

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.

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

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

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.

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