Go Back Email Link
–+ servings
A serving dish filled with homemade apple cranberry compote.

Easy Cranberry Compote (Crock Pot or Stove Top)

Arlene Mobley - Flour On My Face
Easy Crock Pot Apple Cranberry Compote is the perfect Thanksgiving or Christmas side dish recipe. Made on the stove top or in a slow cooker this sweet and tart apple, cranberry and orange side dish is very easy to make and only needs 6 ingredients to make.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 8 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 95 kcal

Ingredients  

  • 14 oz. can whole berry cranberry sauce
  • 1 cup diced apple
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • ¼ teaspoon cinnamon
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
Follow Flour On My Face on Pinterest

Instructions 

Stove Top Directions

  • Open the can of whole berry cranberry sauce and place it in a saucepan.
  • Add the diced apple, orange juice, orange zest and ground cinnamon to the pan.
  • Using a large spoon toss the ingredients to combine.
  • Heat the saucepan on medium until cranberry sauce has thinned.
  • Turn the heat up to medium high and cook until apples are tender.
  • Once the apple pieces are tender mix the cornstarch with the water and add to the pan. Bring to a boil, occasionally stirring until thickened.
  • Once thickened remove from the heat. Cool to room temperature before serving.

Crock Pot Directions

  • Combine the cranberry sauce, diced apple, orange juice, orange zest and ground cinnamon in a 4 or 6 quart slow cooker. Use a large spoon to stir the ingredients.
  • Place the lid on the slow cooker. Heat on high for 1 hour or low for two hours.
  • Slow cook until the apple pieces are tender.
  • When the apple is tender mix the cornstarch and water. Add the cornstarch slurry to the slow cooker and mix. Recover and heat on high until thickened.
  • Once thickened turn the slow cooker off and cool. Serve with dinner.

Video

Recipe Expert Tips

  • whole berry cranberry sauce: You can substitute a can of regular cranberry sauce. You just won't have any cranberry pieces in the compote. It will still taste amazing.
  • orange juice and zest: Freshly squeezed orange juice is needed. You will use the zest and the orange juice of fresh navel oranges for this recipe. The zest adds another layer of orange flavor you can only get when using orange zest.
  • thickening the compote: corn starch is my favorite thickener. It does not add any flavor to the cranberry compote.
  • cooling the compote: the compote should be served room temperature or cold. The hot compote will thicken more as it cools.
  • leftovers: leftover compote can be frozen in an airtight container for up to three months.

Nutrition

Serving: 1ServingCalories: 95kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 63mgFiber: 1gSugar: 22gVitamin A: 64IUVitamin C: 10mgCalcium: 6mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2