Cranberry Apple Ginger Compote

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“Developed when I was sick and in need of a slightly spicy comfort food, this sweet, spicy , slightly tart and slightly bitter compote will do wonders for your sinuses as well as vanilla ice cream, cake, yogurt, oatmeal... you name it! Serves well hot or cold.”
1hr 10mins

Ingredients Nutrition

  • 12 ounces cranberries, rinsed
  • 1 lb granny-smith apple, chopped
  • 1 tespoon fresh ginger, finely grated (Note -- For extra spice, make it 1 tablespoon like I did!)
  • 1 cup clementine juice (OR 4-6 clementines)
  • 3 cups water (or as needed)
  • 1 14 cups sugar
  • 1 pinch salt
  • 1 whole cinnamon stick


  1. If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
  2. Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
  3. Add cinnamon stick and stir gently.
  4. Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
  5. Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
  6. Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!

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