Walnut Free Cranberry Apple Compote
Tart cranberries and sweet diced apple simmer together into a glossy, jammy compote that smells absolutely incredible ā warm cinnamon, fresh ginger, and a bright hit of orange zest all layered into one pot. The cranberries burst and collapse as they cook, melding with the tender apple pieces into a sauce that's thick enough to mound on a spoon but still loose and luscious. Ceylon cinnamon brings a softer, more floral spice than the standard variety, and the combination of orange zest and fresh juice lifts the whole thing without overpowering the fruit. Honey does the sweetening here, so you can dial it up or down right at the end depending on your preference. This is the kind of recipe that works beautifully alongside a holiday roast, spooned over yogurt or oatmeal, or spread on a thick slice of toast ā it's genuinely versatile. Because every ingredient is straightforward and naturally sourced, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from packaged sauces. Make it once and you'll want a jar of it in the fridge all season long.
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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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