Dairy Free Cranberry Apple Compote
Tart cranberries and sweet diced apple simmer down into a glossy, jammy compote that's bright with fresh ginger, orange zest, and a warm hit of Ceylon cinnamon. The whole thing comes together in a single saucepan, and the smell alone while it's bubbling away is reason enough to make it. Honey does all the sweetening here, so there's no refined sugar and absolutely nothing dairy-based hiding in the ingredient list ā it's naturally free of butter, cream, or any of the sneaky milk solids that can show up in store-bought versions. The cranberries burst and collapse into the tender apple pieces over about 15 to 18 minutes, creating that loose, spoonable texture that clings beautifully to whatever you're serving it with. A short rest off the heat lets it thicken just a little more, and you can taste and adjust the sweetness with an extra drizzle of honey before serving. Equally good warm, at room temperature, or straight from the fridge, this compote is endlessly versatile ā spoon it over oatmeal, roasted meat, or a stack of pancakes without a second thought.
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Learn more āIngredients
6 servings
- 12 oz fresh or frozen cranberries
- 2 medium apples, peeled, cored, and cut into Ā½-inch dice
- ā cup honey
- ā cup water
- 1 tsp ceylon cinnamon
- 1 tsp fresh ginger, finely grated
- 1 tsp orange zest
- 1 tbsp fresh orange juice
Instructions
- 1
Combine the cranberries, diced apple, honey, water, Ceylon cinnamon, grated ginger, orange zest, and orange juice in a medium saucepan over medium heat. Stir to distribute the honey.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook, stirring occasionally, for 15ā18 minutes, until the cranberries have all burst and collapsed, the apple pieces are tender when pressed with the back of a spoon, and the compote has thickened to a loose, jammy consistency that mounds slightly on the spoon.
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