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Cranberry Citrus Compote

Yield: 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)

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


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.


Rate or Review

Reviews (6 reviews)

  • beaujo | 11/16/2021

    I make this every Thanksgiving and Christmas and make sure to have left overs. Freezes well and tastes great on turkey sandwiches the following day.

  • gottavio | 11/20/2017

    I have made this recipe every Thanksgiving since 2009. It is not too sweet and has some tartness to it. It is so simple yet delicious. You cannot go wrong with this recipe.

  • 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.

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