Cranberry pecan compote – a delicious recipe with fresh cranberries, applesauce, orange juice, honey, brown sugar, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put first five ingredients in large saucepan.
2
Mix and boil covered for 8 minutes, or until cranberries pop open.
3
Take off heat for two minutes, uncover and add rest of the ingredients.
4
Simmer on low for five minutes, with cover slightly cocked to allow steam to escape, but keep the lava-like cranberry sauce inside.
5
Remove from heat and either seal it in jars or refrigerate.
6
Ready to use!
7
How do you use it?
8
Spread on toast; top your cheesecake; mix with whipped cream and top your apple pie or crisp; mix with cream cheese and dip fresh fruit; use as cake filling with whipped frosting; layer your yogurt and granola with it; or use it as a sauce for bread pudding.
9
Or do like me and just lick it off whatever your using to serve it with.
10
Be sure to make plenty.
11
Cranberries disappear after February... than you have to wait for them all year!
235
kcal
Calories
5
g
Fat
50
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 oz package fresh cranberries, 1/4 cup applesauce, 1/3 cup orange juice, 1/4 cup honey, and more.
Yes, Cranberry pecan compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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