Spiced-Rum Cranberry Compote

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5 min


2 cups (500 mL)

* PLUS Cooking time: 8 minutes


  • 300-g pkg frozen cranberries
  • 1 cup granulated sugar
  • 1/2 cup bourbon or rum
  • 1/4 cup water
  • 3 cloves
  • 1 cinnamon stick


  • 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.

Nutrition (per serving)

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

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