Spiced-Rum Cranberry Compote

Prep 5 min
Plus Cooking time: 8 minutes
Makes 2 cups (500 mL)

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300-g pkg
frozen cranberries
1/2 cup
bourbon or rum
1/4 cup


  • Place cranberries in a large saucepan and set over medium-high heat. Add remaining ingredients. Bring to a boil, stirring occasionally. Then cover and reduce heat to medium. Simmer uncovered and stirring occasionally until sugar dissolves and berries start to pop, about 8 min. Remove from heat. Sauce will thicken as it sits.
  • When cooled to room temperature, discard cinnamon stick. Compote will keep well, covered and refrigerated, up to 1 week. If sauce is too thick when you’re ready to serve it, warm slightly and stir in a little water, if needed.

Our sweet and tart topping is splendid over cheesecake, chocolate cake or ice cream; it’s also an excellent filling for trifle.


Calories 130, Carbohydrates 30 g, Fibre 2 g, Sodium 1 mg.
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