Rice Free Cranberry Apple Compote
Tart cranberries and sweet diced apple simmer down into a glossy, jammy compote that smells absolutely incredible ā warm cinnamon, fresh ginger, and a bright hit of orange zest all coming together in one pan. The cranberries burst and collapse into the apple pieces, creating that perfect loose, spoonable texture that clings to everything it touches. Honey does the sweetening here, which means no refined sugar and nothing fussy to track down. A finishing taste-and-adjust moment lets you dial the sweetness exactly where you want it. This is the kind of sauce that makes a holiday table look effortless, but it's genuinely simple enough to pull off on a weeknight. Serve it warm alongside roasted meats, spoon it over yogurt, or let it cool and use it like a sophisticated jam ā it's endlessly versatile without a grain of rice or starch in sight.
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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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