Easy Cranberry Compote (Sauce) with Rosemary

5 from 8 votes

Easy Cranberry Compote (Sauce) with Rosemary

Super versatile this Easy Cranberry Compote (Sauce) with Rosemary is not only for Christmas! Pair it with cold meats or roasts for savoury fare or try on pancakes or with ice cream for a delightful treat!

Course compote, Dessert, Sauce, Side Dish

Cuisine American, British

Keyword Christmas, cranberry compote, cranberry sauce, Thanksgiving

Prep Time 5

Cook Time 15

Total Time 20

Servings Medium size jar

Calories 541kcal

Author Jo Allison

Ingredients

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

Metric - US Customary

Instructions

Rinse cranberries (only if using fresh) in some cold water and drain.
Put sugar and orange juice in a medium pan and bring to gentle boil stirring to help sugar dissolve.
Add cranberries and simmer on low heat (stirring from time to time) for about 12-15 min until the fruit starts to soften and burst but still holds its shape (it will take less time if using frozen fruit). For mushier consistency cook for longer.
Towards the end of cooking time for last 2-3 minutes add one sprig of rosemary and make sure it is immersed in the fruit.
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.
Enjoy!

Notes

Nutritional information is approximate, for entire jar of the compote and meant as a guideline only.
Well chilled, the compote will keep in the fridge for 10-14 days.
Freeze in a freezer safe bag or container for up to 3 months. Defrost in the fridge overnight.

Nutrition