I remember when I was in high school my mother found a recipe for a cranberry orange chutney and made it for Thanksgiving that year in lieu of canned cranberry sauce. It was so incredibly delicious, a perfect blend of sweet and tart flavors. Ive always wanted to experiment with my own homemade cranberry compote and I am so glad I finally did. Cranberry compotes/sauces aren’t just for Thanksgiving, they’re also perfect for topping oats, parfaits, ice cream, and toast. I made this as part of my meal prep this week for oats. This simple fruit compote recipe is lightly spiced and sweetened with pure maple syrup. I brought all the ingredients to a boil, then let them simmer together for 30 minutes — letting the fruit cook down for a nice long while really brought out all of the flavors. I’m definitely going to keep making this through out the holiday season so I can experiment with ways to use it (like compote and goat cheese crostini).
Blackberry Cranberry Compote
- 1 12 oz package of cranberries
- 8 ounces blackberries (frozen or fresh)
- 2 cups water
- 1/2 cup pure maple syrup
- 2 cinnamon sticks
- 1 slice of orange
- 1/4 tsp nutmeg
- 1/4 tsp cardamon
- 1/4 tsp ginger
- Combine all ingredients in a large saucepan and bring to a boil.
- Turn down heat and simmer for 30 minutes, stirring occasionally.
- Remove fro heat and let cool at room temperature.
- Serve on ice cream, oats, turkey, bread or whatever your heart desires!