Turmeric 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 orange zest and juice, and just a little spicy from freshly grated ginger. It's the kind of sauce that makes everything it touches taste more special, whether you're spooning it over roasted meat, swirling it into yogurt, or spreading it across a cheese board. Many spice blends and store-bought fruit sauces sneak in golden-hued additives that can be a real headache to track down on labels, but every single ingredient here is straightforward and easy to verify. The honey brings a gentle, floral sweetness that plays beautifully against the natural tartness of the cranberries, and you can nudge it up or down at the end depending on your preference. As the compote cools, it thickens into that perfect mounded, spoonable texture without any thickeners or additives ā just fruit doing what fruit does best. It's equally at home served warm straight from the pan or chilled and pulled from the fridge a day later, which makes it a genuinely flexible recipe to have in your back pocket.
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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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