This cranberry compote kicks canned cranberry sauce’s butt. It’s terrifically tart and can accompany sweet or savory dishes. It makes an excellent gift and it’s my favorite kind of recipe — dump everything in a pot and stir. Simply simmer until the cranberries burst and the sugar melts and your compote thickens. Easy peasy! Add a spoonful to a bowl of vanilla ice cream or serve alongside a sharp cheddar on a cheese plate.
For a sweet treat, check out this version in my No Bake Cranberry Cheesecakes in Jars.
- 12 ounces fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1 tablespoon molasses
- Juice and zest from one lime, zest in strips
- Combine cranberries, sugar, water, molasses and the juice and zest from one lime in a medium pot. Cook over medium heat, stirring frequently, until the berries burst, sugar melts and the compote thickens, about 15 minutes. The sauce will thicken more as it cools. Remove the zest strips out of the compote and store in an airtight container in the fridge for up to a week.