Cranberry Orange Compote

Every year around Thanksgiving, I make a new variation on cranberry sauce. This year’s version includes fresh cranberries, fragrant orange zest, and segmented orange flesh, and is sweetened with honey. You can see me demonstrating this recipe over on the Food in Jars Facebook page on Monday, November 11, 2018 at 9 pm ET/6 pm PT.

Cranberry Orange Compote

Yield: 3-4 half pints

Cranberry Orange Compote

Ingredients

  • 4 cups cranberries, washed and picked over
  • 2 navel oranges, zested and segmented
  • 1 cup orange juice
  • 2/3 cup honey

Instructions

  1. Prepare a boiling water bath canner and enough jars to hold 4 cups of product.
  2. In a medium pan, combine the cranberries, orange zest and segments, orange juice, and honey.
  3. Put a lid on the pan, place it on the stove over high heat, and bring the liquid in the pan to a boil.
  4. Reduce the heat to medium-high, remove the lid, and stirring occasionally, simmer until the cranberries pop and the liquid has reduced.
  5. When you like the consistency of the compote, funnel it into jars, wipe the rims, apply the lids and rings, and process the closed jars for 10 minutes in a boiling water bath.
  6. When the time is up, pull the pot off the heat, remove the lid, and let the jars cool gradually in the water for ten minutes.
  7. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
https://foodinjars.com/recipe/cranberry-orange-compote/

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18 responses to “Cranberry Orange Compote”

  1. Hello! Does this need to be canned to be eaten or can it be made and not canned? Looking for something to make for a potluck and if it doesn’t need to actually be canned that would be way easier :). I make the Homemade Cranberry Jelly every year and it is always a huge hit!

  2. I love your recipes and have all of your books. I don’t like the flavor of honey nor maple. Can I substitute agave in the recipes, like this one that calls for these two ingredients?

    • You are welcome to use agave in this recipe in place of the honey (they can be used interchangeably). As far as replacing maple, I find that cane sugar is a better substitute.

  3. I made a bath of this yesterday and it turned out great! I’ll make a few more batches to put away before the cranberry season is over. Thank you for another easy recipe.

    • When converting from honey to sugar, you want to increase by about 1/3. So for this recipe, I’d go with a full cup of sugar to have a similar level of sweetness.

  4. Hi Marissa,

    Can i use dried cranberries in place of the fresh ones for this recipe?

    If yes, how many cups of dried cranberries will it require?

    And since dried cranberries are already sweetened, do i still need to add sugar?
    Thank you..

  5. Late to the post, but excited to make this to use up the extra cranberries and oranges I have from Thanksgiving. One question… when you say segment the oranges, do you mean supreme them… cut out just the meat leaving the membranes behind… or do you use the whole orange segment, membranes and all?

  6. Hi Marissa,

    Can i use dried cranberries in place of the fresh one for this recipe? If yes, what will the measurement be?

    And also since dried cranberries are already sweetened, how many cups of sugar is needed here?

    Thank you!

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