This Vanilla Cranberry Compote is a chunky, sweet sauce, featuring warm, inviting notes of pure vanilla. It's slightly tart, but a mixture of brown and white sugar helps balance the tanginess. Use it as a topping for toast, pancakes, waffles, or ice cream, or layer it in sandwiches for the ultimate fall treat.
This is not your beloved Thanksgiving Day cranberry sauce. That one is meant for the bird. This vanilla cranberry compote has diva status, mainly because she's sporting a whole vanilla bean. It belongs on the finer things- like dessert! Or scones! Or cheese! I mean, I guess you could slather it on turkey- people put marshmallows on sweet potatoes, right?
I love cooking or baking with cranberries. Every fall, I buy them fresh, and then freeze a few bags for use all year round. I could eat this cranberry compote straight up, it's that delicious. Once you get a taste, you'll see how versatile it could be.
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What's the difference between cranberry compote and cranberry sauce?
In a nutshell, it all comes down to texture.
Compote is a dessert made from whole or chopped pieces of fruit (in this case, cranberries) cooked in sugar syrup. It often includes additional flavorings such as spices (cinnamon, cloves), vanilla, or citrus zest. The texture will be chunkier, with more pieces of whole fruit.
Cranberry sauce is thinner, as a result of cooking the cranberries down even further. Cranberry sauce also tends to be less sweet, since it is used to compliment a wide variety of savory dishes (turkey, potatoes, etc.).
Ingredients
Only five ingredients! It doesn't get easier than that. For the full list of ingredients and instructions, please see the recipe card.
- Cranberries- The star of the show. You can use fresh or frozen. If using frozen, there is no need to thaw. Be sure to wash them well, and pick them over for any stray stems or debris. They are readily available in the fall, but frozen cranberries can be found year-round in well-stocked grocery stores. Stock up when the season comes, and freeze them yourself.
- Water- For making the sugar syrup.
- Sugar- Both brown sugar and white sugar. When combined with the water and heated, it will create the sugary syrup base for the cranberries.
- Vanilla bean- This compote uses a whole vanilla bean, including the seeds and the pod. If you don't have vanilla beans, I recommend vanilla bean paste, followed by a good vanilla extract (not the imitation stuff). The vanilla will be more intense when using either the vanilla pod or the bean paste as opposed to the extract.
- Orange zest- The citrus brightens up the cranberries.
- Spices- Optional. Warm spices such as cinnamon, cloves, allspice, and ginger will add another layer of flavor. I will add spices depending on what I plan to use the compote for.
Step-by-step instructions
Just grab a pot, and something to stir with, and you are halfway to making a delicious fruity, cranberry compote.
Step 1. In a medium pot, add the sugars, water, and vanilla bean (scrape the seeds out, then add the pod). Bring to a boil.
Step 2. After the sugar has dissolved, lower the heat to medium and add the cranberries and orange zest.
Step 3. Simmer, uncovered for 4-6 minutes, until the cranberries pop, and split open, and some of the liquid has been reduced.
Step 4. Remove from the heat (the compote will thicken as it sits), and let stand for 10 minutes. After 10 minutes, remove the vanilla pod and discard.
💡Expert tip (splitting a vanilla bean)
Lay the vanilla bean on a flat surface. Using a sharp knife, slice the vanilla bean down the middle, lengthwise, creating two halves. Next, take the back side of the knife and run it down the length of each half, scraping and collecting the seeds.
Substitutions and variations
Don't have an ingredient? Check out a few variations you can try.
- Vanilla bean- I recommend vanilla bean paste as the next best thing. If you only have vanilla extract, be sure to use pure vanilla extract for the best taste.
- Orange zest- You can use lemon zest in place of the orange.
- Sugar- Light brown sugar in place of the dark sugar will work. You can also play around with more dark sugar versus white, or use all white.
- Spices- Add some warm spices such as cinnamon, cloves, nutmeg, allspice, or mace.
*While compotes can be made with all different fruits, I don't recommend a swap of cranberries for other fruits in this particular recipe. This is because all fruits have different water content, so the ratios, cooking times, and textures might be off.
How to use cranberry compote
This is your time to get creative. There are so many great ways to use this sweet compote. What will you try first?
- Ice cream- Vanilla, chocolate, strawberry, oh my! But don't stop with the OG flavors- think outside the box. Try it with pistachio ice cream-it's a match made in heaven. Want to make this as festive as festive can be? Use it as a topping for eggnog ice cream.
- Pancakes, waffles, or French toast- Move over maple syrup, compote is perfect for topping these breakfast classics. It would go exceptionally well with this vanilla Dutch baby or these crepes.
- Yogurt or cottage cheese- Ok now we're talking. Serve it cold on top of flavored yogurt, layer it in a parfait, or use it as a topping for this whipped cottage cheese bowl.
- Oatmeal- This might be one of my favorites, especially for overnight oats. Replace sweet jam with cranberry compote for a delicious twist.
- Bread, muffins, or scones- Skip the jam, butter, or honey, and top your favorite breakfast bread, biscuits, or scones with a layer of vanilla cranberry compote instead.
- Layer it in desserts- Get creative by making a cranberry shortcake, or make a simple breakfast pastry with frozen puff pastry, cream cheese, and compote. Lastly, try serving it with a slice of buttery pound cake!
- Cheese- How good would this be paired with a sharp cheese or brie on your next charcuterie board?
- Grilled cheese- Grilled cheese sandwiches with jam are my jam! Swap out the jam in these grilled cheese sandwiches for the ultimate gourmet melt!
Storage
Cranberry compote can be stored in an air-tight container in the fridge for up to 2 weeks. If you like it warm, you can reheat it gently in the microwave or on the stove, until warmed through.
Frequently asked questions
Compotes can be served both warm and cold. Depending on how you will use it, you might find that warming the compote compliments whatever you are serving it with (ice cream, pie, etc.). Cold compote can be added to yogurt or cottage cheese.
Perfect pairings
The perfect recipes for topping!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Vanilla Cranberry Compote
Equipment
- 1 medium pot
Ingredients
- ¾ cup water
- ½ cup brown sugar
- ¼ cup white granulated sugar
- 2 cups fresh or frozen cranberries (unthawed)
- ½ teaspoon orange zest
- 1 vanilla bean seeds scraped and pod (see notes)
- ¼ teaspoon ground spices such as cinnamon, cloves or nutmeg (optional)
Instructions
- In a medium saucepan, bring the water and sugars to a boil.¾ cup water, ½ cup brown sugar, ¼ cup white granulated sugar
- Once boiling, add the cranberries orange zest and vanilla bean seeds, and pod. Reduce the heat to medium and simmer, uncovered until the cranberries start to pop, and the liquid is reduced, about 5-7 minutes.2 cups fresh or frozen cranberries (unthawed), ½ teaspoon orange zest, 1 vanilla bean
- When the cranberries are soft and split, remove the pot from the heat, and let stand 10 minutes. Add spices if using, After 10 minutes, remove the vanilla bean pod and discard. Use immediately or store for later use.¼ teaspoon ground spices such as cinnamon, cloves or nutmeg (optional)
Notes
- Lay the vanilla bean on a flat surface. Using a sharp knife, slice the vanilla bean down the middle, lengthwise, creating two halves.
- Next, take the back side of the knife and run it down the length of each half, scraping and collecting the seeds. Add the seeds and pod to the pot.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Diane says
Made this with leftover cranberries that I had in the freezer. Easy and delicious- def making again for Thanksgiving!
Sara says
Really yummy! It's pretty sweet so I won't use on turkey, but I made a PB and cranberry sandwich with it and it worked well.
Jennifer says
Ooh what a fun idea!