Cran-orange compote


  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 cup (250 mL)
*PLUS Cooking time: 10 minutes


  • 1/2 340-g pkg frozen or fresh cranberries, about 1 1/2 cups

  • 2 tbsp water or orange linqueur

  • 1 orange

  • 1/2 cup granulated sugar


  • Place cranberries and orange liqueur in a small saucepan. Cover and cook over medium heat, stirring occasionally, until cranberries begin to soften, 5 to 7 min. Stir in 1 tbsp (15 mL) grated orange peel and sugar. Boil, uncovered and stirring often, until sauce thickens, 5 to 8 min.

  • Meanwhile, slice a small piece off top and bottom of orange. Cut away peel and white pith. Carefully slice out orange segments, leaving membrane that separates them. Discard membrane. Slice each orange segment into 2 or 3 pieces. Stir into thickened sauce. Spoon over a wheel of Camembert or brie. Compote will keep well, covered and refrigerated up to 3 days.

Nutrition (per serving)

Calories 39, Protein 0.1g, Carbohydrates 9.5g, Fat 0.1g, Fibre 0.7g.

This colourful compote looks so festive. While it's great with cheese, it's also dynamite with roast turkey and ham.