Say “goodbye” to canned cranberry sauce with this hit holiday staple. The tart cranberries and sweet grapes are an epic magical combination. Not only is it amazing paired with Thanksgiving fare, but it also makes the perfect topping for holiday morning waffles, pancakes, or scones. Not to mention that it’s near effortless to put together in under 20 minutes!
Substitutions + Variations
Grapes – Over the years, I have tried this compote with different fruit instead of grapes and I haven’t found a substitution I like as much. The flavor of the cranberry and grape together are perfection.
Orange zest – Add some fresh orange zest for a bright note.
Tips + Storage
This compote can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Serve chilled or at room temperature.
I usually end up making a double batch since we enjoy this compote on waffles with whipped cream during the holiday season.
Serve with
Fresh Cranberry and Grape Compote
Ingredients
- ½ cup water
- ¾ cup granulated sugar
- 1 12 ounce bag fresh cranberries rinsed
- 3 cups red or black seedless grapes rinsed
- ⅛ teaspoon salt
Instructions
- In a medium saucepan over medium-high heat, bring water, sugar, cranberries, and grapes to boil.
- Reduce heat to medium-low and simmer until most of the cranberries have popped and the grapes are soft and turning translucent, about 15 minutes. Stir occasionally. I like to mash the grapes against the pot with the back of a wooden spoon so they get broken up. Leaving them whole works as well.
- Remove from heat; add salt and stir. Let cool to room temperature. The compote will thicken as it cools down.
- Serve at room temperature or chilled.
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