Cranberry Compote

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Cranberry Compote
22 min.
10
181kcal

Suggestions


Indulge in the delightful flavors of our Cranberry Compote, a versatile and vibrant sauce that is perfect for any occasion. Whether you're hosting a festive gathering or simply looking to elevate your everyday meals, this compote is sure to impress. With its beautiful ruby-red hue and a tantalizing blend of spices, it not only adds a pop of color to your table but also a burst of flavor that will tantalize your taste buds.

This recipe is not only vegetarian and vegan-friendly, but it is also gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. In just 22 minutes, you can whip up a batch that serves 10 people, making it an ideal accompaniment for holiday feasts, brunches, or even as a topping for desserts like ice cream and cheesecake.

The combination of fresh cranberries, zesty orange juice, and aromatic spices like cinnamon and nutmeg creates a harmonious balance of sweet and tart flavors. Plus, the addition of orange liqueur and grated rinds enhances the overall experience, making each spoonful a delightful treat. With only 181 calories per serving, you can enjoy this guilt-free indulgence without compromising your health goals.

So, gather your ingredients and get ready to create a delicious Cranberry Compote that will leave your guests raving and coming back for more!

Ingredients

  •  cinnamon sticks 
  • 24 oz cranberries fresh
  • teaspoon lemon rind grated
  • 0.5 teaspoon nutmeg freshly grated
  • 0.3 cup orange juice 
  • tablespoons orange liqueur 
  • tablespoon orange rind grated
  • 1.8 cups sugar 
  • teaspoon vanilla extract 

Equipment

  • sauce pan

Directions

  1. Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened.
  2. Remove from heat, and let cool 15 minutes.
  3. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.

Nutrition Facts

Calories181kcal
Protein0.85%
Fat1.29%
Carbs97.86%

Properties

Glycemic Index
24.21
Glycemic Load
27.36
Inflammation Score
-3
Nutrition Score
3.1299999848656%

Flavonoids

Cyanidin
31.59mg
Delphinidin
5.22mg
Malvidin
0.3mg
Pelargonidin
0.22mg
Peonidin
33.45mg
Catechin
0.27mg
Epigallocatechin
0.5mg
Epicatechin
2.97mg
Epigallocatechin 3-gallate
0.66mg
Eriodictyol
0.01mg
Hesperetin
0.74mg
Naringenin
0.13mg
Kaempferol
0.08mg
Myricetin
4.51mg
Quercetin
10.11mg

Nutrients percent of daily need

Calories:181.3kcal
9.06%
Fat:0.26g
0.41%
Saturated Fat:0.04g
0.23%
Carbohydrates:45.2g
15.07%
Net Carbohydrates:42.45g
15.43%
Sugar:39.42g
43.8%
Cholesterol:0mg
0%
Sodium:2.13mg
0.09%
Alcohol:0.92g
100%
Alcohol %:1.02%
100%
Protein:0.39g
0.78%
Vitamin C:13.72mg
16.63%
Manganese:0.31mg
15.63%
Fiber:2.75g
11.01%
Vitamin E:0.91mg
6.07%
Vitamin K:3.52µg
3.35%
Copper:0.05mg
2.39%
Vitamin B5:0.22mg
2.17%
Vitamin B6:0.04mg
2.17%
Potassium:72.47mg
2.07%
Vitamin B2:0.02mg
1.4%
Magnesium:5.46mg
1.36%
Iron:0.23mg
1.26%
Calcium:11.47mg
1.15%
Vitamin A:56.98IU
1.14%
Vitamin B1:0.02mg
1.01%
Source:My Recipes