Gluten Free Cranberry Apple Compote
Tart cranberries and sweet diced apple simmer down into a glossy, jammy compote that smells absolutely incredible ā warm with Ceylon cinnamon, bright with fresh ginger, and lifted by orange zest and juice. It's the kind of sauce that makes a holiday table feel complete, but honestly it's easy enough to pull together any time the craving hits. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved ā just real, whole food doing its thing. The honey acts as the sweetener and helps the compote develop that gorgeous, slightly sticky consistency as the cranberries burst and the apple turns tender. A short rest off the heat is all it takes for everything to thicken up into that perfect mounding spoonful. Serve it warm alongside roasted meat, spoon it over yogurt or oatmeal, or let it chill and use it like a fresh fruit preserve ā it's genuinely versatile. If you like things on the sweeter side, a little extra drizzle of honey at the end brings it right into balance.
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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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