Cranberry compote

Orange cranberry compote with maple syrup for Citrus pistachio spice cake with lemon sugar glaze and homemade whipped cream. Full of cinnamon and cardamom, it almost tastes like lebkuchen. Perfect holiday treat, can be made ahead. |

Perfect for cakes!
Recipe makes about 2 cups of compote.


  • 2 medium oranges
  • 240g (2 cups | 8.5oz) fresh (or frozen, thawed) cranberries
  • 240ml (1 cup) pure maple syrup
  • 60ml (1/4 cup) fresh orange juice (from 1 orange)
  • 1/2 teaspoon vanilla bean paste


  1. NOTE: It’s best if you make this as the cake bakes, to make use of the time and have fresh compote ready. However it can be made 3 days ahead.
  2. Grate zest from both oranges into a non-reactive saucepan. Set pan aside. Using a sharp paring knife, cut off peel and white pith from both oranges. Working over the pan, cut between the membranes to release orange segments into the pan.
  3. Then add cranberries, syrup, juice and vanilla. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
  4. If making ahead, store sauce in a glass bowl, covered with plastic wrap. Return to room temperature before serving.


Adapted from Bon Appetit.

Because I don’t have one. A pic-by-pic tutorial for segmenting an orange – via Pioneer Woman.