Cranberry Apple Compote

I tried Lauren Sharifi’s delicious Cranberry Apple Compote recipe.

Here’s the thing:

Compote is just like jam without the pectin, so the liquid is looser. It also has whole fruits instead of pureed ones.

And as far as this recipe goes, it doesn’t have any white sugar. Instead, Lauren relied on the natural sugar from fruits and maple syrup.

So, without any more delay, let’s make some naturally sweet compote!

How to make Cranberry Apple Compote?

To begin with, prepare your ingredients. If you’re going to use frozen fruits, thaw those first to room temperature. Well, not necessarily, but if you’re cooking them frozen, they should have a longer cooking time. 

As for the fresh ingredients, wash them in running water.

Now, peel and dice your apples into ½ inch cubes. Then, zest the orange before extracting the juice. I find this more manageable than the other way around.

Heat up a medium-sized saucepan to medium heat. Add all the ingredients—cranberries, diced apples, orange juice and zest, and cinnamon. Bring to a boil and reduce the heat to simmer for 10-15 minutes. Mix the compote intermittently.

When the apples are tender, that’s how you know that it’s done.

Remove from the heat, and mix in the maple syrup. 

cranberry apple compote in a bowl

Finally, let it cool in the fridge for a minimum of 2 hours before serving.

Tips and Substitutions

You can serve the cranberry apple compote on its own as a dessert.  

As for me, I find that it fits well with breakfast items such as waffles, pancakes, and french toast. It even suits well with a simple toast!

Anyway, considering that it doesn’t have any white sugar compared to the traditional compote, this recipe isn’t as sweet. If I were to describe its flavor, it’s more of a sweet and sour delicacy.

Cranberry Apple Compote

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Cranberry Apple Compote is an excellent topping for your breakfast recipe or as a dessert by itself. It’s just like jam with some aspects altered. Regardless, it’s worth a try!


  • 1 cup of cranberries (thawed if frozen)

  • 2 diced and peeled apples

  • 1 orange worth of juice and zest

  • ½ tsp cinnamon

  • 3 tbsps maple syrup


  • Heat a saucepan over medium heat, add all the ingredients except maple syrup.
  • Bring to a gentle boil and simmer for 10-15 minutes. Or until the apples have a tender (applesauce consistency). Mix intermittently.
  • Remove from heat, and mix in maple syrup.
  • Place in the fridge and let it cool for about 2 hours to thicken.
  • Serve by itself or as a topping.


  • Recipe by Lauren Sharifi.

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