Christmas compote

December 23, 2015


One of my favorite ways to make my morning porridge fancier is to top it with fruit compote. This can be made with any kind of seasonal fruit, and it can cook on the side while you do other food prep. The great thing is that you can prepare a huge batch and upgrade your breakfast for several weeks this way. This specific compote gets Christmas flavors by adding vanilla, cinnamon, and cloves. Cook a big pot now, and serve on Christmas morning for a healthy and super delicious breakfast! And if you want to share it, fill into small glass jars and give as the perfect homemade Christmas gift. 


Preparation time: 10 minutes 

Cooking time: 40 minutes

Total time: 50 minutes

Makes 4 cups: 


- 4 cups frozen cranberries

- 2 apples, peeled and cut into small pieces

- zest and juice of 1 orange

- 2 tsp vanilla extract

- ½ tsp cinnamon 

- pinch of ground cloves 


- 1 cup raw honey (or other liquid sweetener of your choice) 


  1. Combine the fruit with the spices in a medium pot and cook over medium heat for 10 minutes. 

  2. Add the cup of honey and cook for 30 more minutes until the fruit completely falls apart. Stir frequently during this time. 

  3. Keep in a tupperware container if you know you want to use it within the next 2 weeks or fill into sterilized glass jars. Compote keeps in fridge for up to 1 month. 



Bonus note: Sterilizing your glass jars is super easy! Keep any glass jars you empty during your cooking endeavors from olives, mustard, etc. Fill them with hot water first, empty, and then use boiling water to rinse them out. Empty the jars, use a clean kitchen towel to dry them, and then fill them right away. When you have filled the jars, close the lid, and turn the jars upside down. This locks the jars and you can keep them for a long time in your pantry. 


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© 2020 Martina Zand