Cranberry Citrus Compote

This cranberry citrus compote gets cooked in the oven, not on the stovetop, so it’s hands-off. You can make it up to a week ahead; store it in a zip-top bag to save space in the fridge.–Michael Brisson

Cranberry Citrus Compote Recipe

  • Quick Glance
  • 10 M
  • 40 M
  • Yields 5 cups


  • Two 12-ounce packages fresh cranberries, picked over and rinsed
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 2 shallots, finely chopped (about 1/4 cup)
  • 2 cups granulated sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup thinly sliced scallions (3 large)


  • 1. Up to one week ahead, heat the oven to 350°F (175°C).
  • 2. Combine the cranberries, lemon and orange zests, shallots, and sugar in a large bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle over the orange juice.
  • 3. Bake, stirring occasionally, until the sugar is dissolved and a few berries have popped open, about 30 minutes. Remove from the oven, let cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
  • 4. On the day of serving, remove the cranberry compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions and scrape into a serving bowl.
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