Cranberry Compote Recipe Top 3*** | Thomas Sixt Foodblog (2024)

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Welcome to my Cranberry Compote Recipe.

A fast cooked compote, which will delight you in autumn and winter as a side dish.

I like the red berries! The great heather plant has a unique sourish-harsh taste.

No wonder it is very popular.

Especially in the USA it is an indispensable ingredient for Thanksgiving as a sweet addition to the Turkey.

So let’s go into the kitchen now and quickly conjure up a great compote. I wish you all the best!

1. Cranberry, the large-fruited Berry introduces itself

Cranberries are not cowberries and you can either juice or boil the fruits.

Some time ago I had given a recipe for cowberries as part of adevelopment of recipes.

The experimental kitchen used the easily available cranberry instead. Of course the recipe didn’t work, that can happen 🙂 if you use pears instead of apples!

Additional information: Did you know that cranberries can swim? This should make the harvest much easier.

The value contribution of the great red fruits to maintaining urinary tract and bladder health was often discussed.

In fact, the power of efficacy is still open. Other positive aspects can hardly be argued away 🙂

Fresh cranberries contain a lot of vitamin C, vitamin A and antioxidants!

Tip from Chef Thomas Sixt

2. Preserve Cranberries

Our aromatic wonder berries make a fine compote that will enrich your food on your plate in autumn and winter.

You can also add it to your muesli or use it for baking! And isn’t it wonderful: You don’t need much time and only a few ingredients.

How long do you cook cranberries? The fruits burst open during cooking: plop, plop… That sounds almost like preparing popcorn.

List of Ingredients for Shopping and Kitchen Checks

• cranberries
• apples (optional)
• sugar
• lemon juice and lemon grime
• vanilla pod and scraped pulp
• cinnamon
• star anise
• cloves

Now you can let the compote steep for another 10 minutes and then fill it up.

2.1How durable is my Cranberry Compote?

You can store my compote in the fridge for 3 days. For a larger stock I take this way:

• I use sterile screw glasses.
• Therefore I put the empty, heat-resistant glasses together with the lids in a pot with boiling water.
• My compote has to be very hot in the glass.
• Then quickly put the lid on it and screw it down tightly.
• Thus the compote in the glass holds nearly 1 year.– By the way also a great gift and souvenir!

2.2 Variations of Compote, Add Apples!

Kranbeeren – so the German designation – can be prepared in different ways. You can use the berries to make compote, jam or jelly. In the cake they also taste great as a direct inlay. Here I would like to introduce you to the classic variant of processed fruit.

3. Recipe Cranberry Compote

The following is a step-by-step guide for you and the recipe with exact ingredients. Have fun and good luck!

Cranberry Compote

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 83

Total Time 215 Min.

Preparation Time 15 Min.

Cook Time 20 Min.

Simple guide to prepare cranberry compote.

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Ingredients

1000	g	Cranberries
500	g	brown sugar (I take raw cane sugar)
300	ml	Water (still water or tap water)
1	pc	Lemon (I use an organic lemon for juice and lemon peel abrasion.)
1	pc	vanilla pod, the vanilla pulp
2	pc	cloves
1/2	stick	cinnamon
2	pc	Star Anise

Instruction

Prepare berries

Prepare the ingredients.

Wash

Wash 1 kg cranberries well.

Prepare lemon

Finely grate the peel of 1 lemon and set aside the lemon peel for further use.

Then squeeze out the lemon.

Prepare vanilla

Halve a vanilla pod with a sharp knife.

Scratch out the vanilla pulp with a knife.

Add sugar

Add the vanilla pulp and 500 g brown sugar.

Add cinnamon

Break open a cinnamon stick lengthwise with your hand and halve it.

Ad anise

Add 2 pieces of star anise.

Add cloves

Add 2 cloves.

Prepare cooking

Put all ingredients in a high pot.

Cook compote

Heat cranberries, lemon juice, sugar, 300 ml water and spices on the stove.

Stir with a wooden spoon while cooking.

When the berries burst, reduce the heat and allow to steep gently for about 20 minutes to develop the flavour.

Stir at least once every 5 minutes.

Serve

Arrange for direct consumption in small bowls.

Remove cinnamon, anise and cloves.

Preserve in Jar

To preserve the compote, pour it into clean preserving jars while it is boiling hot and screw together quickly.

Enjoy your meal!

If your schedule allows it, leave the compote next to the stove for a good 2-4 hours after cooking to mature. The aromas will develop even better.

Then heat up again strongly. The fruit preparation should boil for a good 3-5 minutes. Then pour into the clean preserving jars and quickly close with a screw cap.

Let the glasses cool down and hide them 🙂

Category

All Recipes by German Chef Thomas Sixt

Christmas Desserts Recipes

Courses

Desserts & Sweets Recipes

Jam Recipes

Cousine

American Recipes

Keyword

Gluten Free Recipes

4. Nutritional Information

5. Recipes to match this Dish

Cranberry compote harmonises excellently with the following dishes…

Venison roast
Boeuf a la mode
Red cabbage
Carpaccio
Goat cheese salad

Other fruit preparations:

Plum Sauce – German Pflaumenmus

Cherry Jam Recipe with 3 Ingredients

Plum Jam Recipe

Apricot Roaster Recipe for better Apricot Compote

Redcurrant Jam Cold Stirred – Easy Recipe

Red Currant Marmalade Recipe, fine Jam delicious make yourself!

Rhubarb Compote Recipe

Quince Jam Recipe for special Spread

Quince Jelly Recipe for a fine Spread

Raspberry Jam Recipe

Cranberry Compote – Preserve Cranberries

Apple Compote Recipe

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