These are our Mainstay Signature Holiday Cranberry Compote. I make it every single year!

A little goes a long way, and one recipe makes enough to get me through all my Thanksgiving and Christmas holidays, plus a few half-pint jars given to friends. Word to the wise: it’s not traditional Cranberry Sauce. This compote is more like a jam that packs a flavor punch! Add it to your rolls or pastries; you won’t be disappointed!

TIP: I prefer this compote a little tart, so the recipe only calls for 1/2 cup of sugar. If you like it a little sweeter, you can add another 1/2 cup.

TIP: Sugar substitutes, like monk fruit, work great with this recipe! Give it a shot!

Cranberry Compote
(Original recipe: Ina Garten)

12-oz fresh cranberries, rinsed
1/2 C sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
1/2 C water

Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat. Let cool, and serve chilled.