Cranberry Orange Compote (VG, GF, Jain and Buddhist Temple-Friendly)

In the heart of winter, this three-ingredient cranberry–orange compote delivers a welcome jolt of brightness. Tangy, sweet, and intensely citrusy, it sits somewhere between cranberry sauce and orange marmalade—a spoonful of stored sunlight, released just when you need it most.

The compote comes together in under 30 minutes, uses less sugar than most cranberry sauces, and keeps beautifully in both the refrigerator and freezer. Spoon it over overnight oats with berry compote, spread it on toast, or swirl it into melted chocolate for an unexpectedly decadent treat. It’s as refreshing on a hot summer day as it is comforting on a cold, gray one.

Ingredients

• 1-2 large seedless navel orange, washed and dried
• 1 (16-ounce) bag fresh or frozen cranberries
• ½ cup turbinado sugar (or other sugar, to taste)
• Optional: Meyer lemon juice or fresh grapefruit juice, to taste

Method

1. Zest the orange: For a fine texture, use a microplane or zester. For a more marmalade-like bite, cut thin strips of zest from one orange with a paring knife, including a little white pith if you like. Stack the strips and finely julienne. (If using finely grated zest, use about 1 scant teaspoon and skip the blanching step.)
2. Blanch the zest (optional but recommended): Place the julienned zest in a microwave-safe container and cover with 3 to 4 inches of water. Microwave until hot and steaming, 2 to 3 minutes. Drain, rinse, and repeat twice more to soften the zest and remove excess bitterness.
3. Prepare the orange: Remove any remaining white pith. Cut the fruit, including the peel, into ½- to 1-inch pieces and purée in a blender or grinder until smooth.
4. Cook the compote: In a sturdy saucepan, combine the cranberries, orange purée, zest, and sugar. Cook over medium heat, stirring until the sugar dissolves. Reduce the heat to medium-low, cover, and simmer gently until the cranberries burst and release their juices, 15 to 20 minutes. Stir occasionally to prevent sticking.
5. Finish: Mash the cranberries with the back of a spoon to your desired texture. Continue cooking uncovered until thick and chunky. Taste and adjust sweetness if needed, adding honey or superfine sugar so it dissolves smoothly. Stir in a little Meyer lemon or grapefruit juice, if using.
6. Cool and store: Let cool completely before transferring to clean jars. Refrigerate for up to 2 weeks or freeze.

Serving note: This compote shines on toast, scones, pancakes, ice cream, or overnight oats. For a simple indulgence, stir a spoonful into melted bittersweet chocolate and freeze in small dollops.

Preparation time: 30 minutes

Makes about two cups