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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


  1. Combine all ingredients in a large saucepan and bring to a boil.
  2. Turn down heat and simmer for 30 minutes, stirring occasionally.
  3. Remove fro heat and let cool at room temperature.
  4. Serve on ice cream, oats, turkey, bread or whatever your heart desires!


Posted in Holiday, Recipes, Sweets + Treats, Uncategorized

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