A sharp, jewel-bright fruit compote built from cranberries, orange juice, orange zest, caster sugar, and a whisper of cinnamon. It sets to a glossy, spoonable consistency — thick enough to hold its shape on a plate but soft enough to pool where you want it. Tart and fragrant, it sits naturally alongside roast meats, cheese, or plain yoghurt.
1tsp
340g
150g
120ml
60ml
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1tsp | — | — | |
| 2 | | 340g | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 120ml | — | — | |
| 5 | | 60ml | — | — | |
| 6 | | 0.25tsp | — | — |
Finely grate the orange skin over a small bowl using a microplane, working in short strokes until you have the full amount of zest.
Orange zest · 1 tsp
Tip the cranberries into a colander.
Cranberries · 340 g
Rinse the cranberries thoroughly under cold running water.
Shake the colander well and transfer the cranberries to a medium bowl, leaving any excess water behind.
Add the caster sugar to a medium saucepan.
Caster sugar · 150 g
Pour the orange juice into the saucepan with the sugar.
Orange juice · 120 mlPour the water into the saucepan with the sugar and orange juice.
Water · 60 mlStir the sugar, orange juice and water together over a medium heat until the sugar has fully dissolved.
Tip the drained cranberries into the saucepan with the dissolved sugar syrup.
Measure the ground cinnamon into the saucepan with the cranberries and sugar syrup.
Ground cinnamon · 0.25 tspStir everything together well so the cinnamon is evenly distributed through the cranberry mixture.
Bring the cranberry cinnamon mixture to a full rolling boil over a high heat, stirring occasionally.
Reduce the heat and simmer, stirring occasionally, until the cranberries have burst and the compote is glossy but still a little looser than you want; it thickens as it cools.
Stir the orange zest into the thickened cranberry compote and mix well to combine.
Remove the pan from the heat and leave the compote to rest, allowing it to cool slightly and the flavours to settle.
Spoon the compote into a serving bowl, letting it pool in a glossy mound ready to serve alongside roast meats, cheese, or yoghurt.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 tsp | | Finely grate the orange skin over a small bowl using a microplane, working in short strokes until you have the full amount of zest.⏱ 2 minResultFreshly grated orange zestused in step 14 |
| 2 | 340 g | | Tip the cranberries into a colander.⏱ 10sResultCranberries |
| 3 | — | | Rinse the cranberries thoroughly under cold running water.⏱ 1 minResultRinsed cranberries |
| 4 | Rinsed cranberriesstep 3 | | Shake the colander well and transfer the cranberries to a medium bowl, leaving any excess water behind.⏱ 1 minResultDrained cranberriesused in step 9 |
| 5 | 150 g | | Add the caster sugar to a medium saucepan.⏱ 10sResultCaster sugar |
| 6 | 120 ml | | Pour the orange juice into the saucepan with the sugar.⏱ 10sResultCaster sugar and orange juice |
| 7 | 60 ml | | Pour the water into the saucepan with the sugar and orange juice.⏱ 10sResultCaster sugar and orange juice and water |
| 8 | — | | Stir the sugar, orange juice and water together over a medium heat until the sugar has fully dissolved.⏱ 3 minResultDissolved sugar syrup |
| 9 | Drained cranberriesstep 4 | | Tip the drained cranberries into the saucepan with the dissolved sugar syrup.⏱ 10sResultDissolved sugar syrup and drained cranberries |
| 10 | 0.25 tsp | | Measure the ground cinnamon into the saucepan with the cranberries and sugar syrup.⏱ 10sResultDissolved sugar syrup and drained cranberries and ground cinnamon |
| 11 | — | | Stir everything together well so the cinnamon is evenly distributed through the cranberry mixture.⏱ 1 minResultSpiced cranberry mixture |
| 12 | — | | Bring the cranberry cinnamon mixture to a full rolling boil over a high heat, stirring occasionally.⏱ 3 minResultBurst cranberry mixture |
| 13 | — | | Reduce the heat and simmer, stirring occasionally, until the cranberries have burst and the compote is glossy but still a little looser than you want; it thickens as it cools.⏱ 9 minResultThickened cranberry compote |
| 14 | Freshly grated orange zeststep 1 | | Stir the orange zest into the thickened cranberry compote and mix well to combine.⏱ 1 minResultZest-brightened cranberry compote |
| 15 | — | | Remove the pan from the heat and leave the compote to rest, allowing it to cool slightly and the flavours to settle.⏱ 10 minResultRested cranberry compote |
| 16 | Rested cranberry compotestep 15 | | Spoon the compote into a serving bowl, letting it pool in a glossy mound ready to serve alongside roast meats, cheese, or yoghurt.⏱ 15sResultCranberry Compote |
| Total Time | 31 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 118kcal | |
| 0.3g | |
| 0.2g | |
| 30g | |
| 26g | |
| 1g | |
| 2mg |
A sharp, jewel-bright fruit compote built from cranberries, orange juice, orange zest, caster sugar, and a whisper of cinnamon. It sets to a glossy, spoonable consistency — thick enough to hold its shape on a plate but soft enough to pool where you want it. Tart and fragrant, it sits naturally alongside roast meats, cheese, or plain yoghurt.
What you’ll doYou will dissolve sugar in orange juice and water, add rinsed cranberries and cinnamon and bring it to a boil. It simmers until the berries burst and thicken, then orange zest is stirred in and the compote rests as it sets.
