Cranberry Compote with Rosemary

Cranberry Compote with Rosemary

Cranberry compote recipe in February you ask? Well, yes! I’ve never got round to posting the recipe in a run up to Christmas plus my Cranberry Compote with Rosemary is not only for Christmas, oh no! It is a perfect accompaniment well beyond the festive season and as it happens, it is perfect for not only savoury but also sweet delights!

This recipe is so easy and so delicious that you will think twice before cracking open that shop bought sauce you’ve got in the cupboard. It is simply beyond compare despite its simplicity. The season in which you can source fresh cranberries in the UK is very short but fret not as this recipe can also be made using frozen fruit which is widely available.

I have gone for orange juice to cook the cranberries in but feel free to use just water or half water and half juice. You could even use some cranberry juice! If you want things a bit more zesty you might want to add an orange peel or two, it’s entirely up to you. The citrusy tang and woodiness of rosemary comes through ever so subtly and then it hits you! It really is delicious! Make sure you don’t put rosemary in too early though as it can make your compote quite bitter (trust me, I’ve been there, done that).

Cranberry Compote with Rosemary

What to serve Cranberry Compote with Rosemary with!

If you are wondering what you can serve this delight with beside the obvious choice of Christmas turkey, I would highly recommend it as accompaniment to any Sunday roast (chicken and duck in particular), cold meats and of course sweet delights! Yes I know, Cranberry Compote with Rosemary might not be associated with desserts in particular but I encourage you to give it a go. I absolutely  love it on crepe style pancakes, very simple yet so delicious (you can find my foolproof classic pancakes recipe HERE).

I have used this lovely compote in my delicious, easy and super impressive dessert Pancakes (Crepes) with Mascarpone Cream & Cranberry Compote. Perfect for Pancake Day and Valentine’s Day too!

Cranberry Compote with Rosemary

Yield: Medium size jar


  • 250g fresh or frozen cranberries
  • 100g light brown sugar
  • 100mls orange juice
  • 1 sprig of fresh rosemary


  1. Rinse cranberries (only if using fresh) in some cold water and drain.
  2. Put sugar and orange juice in a medium pan and bring to gentle boil stirring to help sugar dissolve.
  3. Add cranberries and simmer on low heat (stirring from time to time) for about 12-15 min until the fruits start to soften and burst but still holding their shape (it will take less time if using frozen fruit). For mushier consistency cook for longer.
  4. Towards the end of cooking time for last 2-3 minutes add rosemary sprig and make sure it is immersed in the fruit.
  5. At the end of cooking time and once you are happy with the consistency of your compote take the pan off the heat and discard rosemary.
  6. Well chilled the compote will keep in the fridge for 10-14 days.
  7. Enjoy!

Have you tried my Cranberry Compote with Rosemary recipe? Leave a comment at the bottom of this post, I love reading them!

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Cranberry Compote with Rosemary


I’m linking my Cranberry Compote with Rosemary post with the following pages:

Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes and Eb at Easy Peasy Foodie

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too
Hijacked By TwinsBrilliant blog posts on Link up your recipe of the week 

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  • Reply Corina Blum

    This sounds delicious and yes, it’s a shame that cranberries tend to get forgotten about after Christmas. I think this would be brilliant on pancakes! Thanks for sharing with #CookOnceEatTwice x

    February 3, 2018 at 9:53 am
    • Reply joskitchenlarder

      Thanks Corina! I do love sweet tartness of cranberries against sweet and savoury dishes. When I tried this compote with pancakes I was sold! So good! Good thing is you can get frozen cranberries all year round now so scope for making this little condiment is there no matter what time of year it is! 🙂 x

      February 3, 2018 at 4:16 pm
  • Reply Midge @ Peachicks' Bakery

    Oooh what a good idea, I’d never thought of putting rosemary in Cranberry sauce – bet its amazing!!
    Midge @ Peachicks’ Bakery recently posted…#FreeFromValentine: Creamy Vegan Tiramisu Dessert (Dairyfree Eggfree Glutenfree)My Profile

    February 3, 2018 at 2:12 pm
    • Reply joskitchenlarder

      Thanks Midge 🙂 It really is good and smells amazing too!

      February 3, 2018 at 4:18 pm
  • Reply Monika Dabrowski

    Such a simple yet tasty recipe, the rosemary sounds like an interesting addition to cranberries. I am sure this compote would be great even with ice cream. Thank you for sharing with #CookBlogShare:)

    February 4, 2018 at 8:57 am
    • Reply joskitchenlarder

      Thanks Monika! Absolutely brilliant with ice cream too! 🙂

      February 4, 2018 at 9:46 am

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