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bowl of orange compote with candied cranberries with a serving spoon.

Orange Compote with Candied Cranberries

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


A perfect Thanksgiving side dish – this Orange Compote with Candied Cranberries is a great change up to the ordinary cranberry sauce!



  • 7 Navel oranges
  • 1/4 cup water
  • 1 (12 oz) bag fresh cranberries
  • 1 cup sugar
  • 1 cinnamon stick


  1. Remove 2 strips of orange zest from one of the oranges using a vegetable peeler.
  2. In a pan, combine 1/4 cup water, the cranberries, 1/2 cup of the sugar and the strips of orange zest. Bring to a boil. Lower the heat and let simmer until it is reduced to a syrup consistency, 10-15 minutes. Remove from the heat and let cool; remove the orange zest.
  3. Squeeze the juice from 2 of the oranges. Measure out 1/2 cup of juice and set aside. (If you have extra juice, reserve for another use.) In a saucepan, combine the 1/2 cup of juice with the remaining 1/2 cup sugar and the cinnamon stick. Bring to a simmer and cook until you reach a syrup consistency, about 10 minutes. Remove and discard the cinnamon stick.
  4. Cut the peel and the pith from the remaining 5 oranges. Cut between the orange membranes to remove the segments. Place the orange segments in a bowl. Add the orange syrup. Stir in the candied cranberries and refrigerate until chilled.

Recipe Notes:

from Everyday with Rachael Ray November 2011

Keywords: candied cranberries, orange compote, thanksgiving side dish