a small white dish on a wooden table with a red spiced cranberry and calamondin orange compote.

The crown of a cranberry plant, carrying lush, shiny, ripe red cranberries and long fine dark green leaves, held by two hands of a person with a blue shirt.

Christmas cranberry compote

For this easy Christmas recipe we’ve used cranberries infused with warming spices and calamondin orange juice to make a festive compote.

Fruit compotes are delightful simply dolloped on top of your breakfast cereal or added to crème fraiche or Greek yoghurt to make a quick pud.

This version also makes a great alternative to the traditional cranberry sauce usually served with Christmas lunch. This recipe makes enough to fill a medium-sized jar.

200g fresh or frozen cranberries
5 tbsp golden caster sugar
1 cinnamon stick
1 star anise
2 cloves
2 tbsp calamondin orange juice

Place all the ingredients in a small saucepan and gently warm through, stirring regularly until the sugar has dissolved.
Press down lightly on the berries to burst until they burst and cook for a little longer until the compote has thickened.
Taste and add more sugar if required.
Serve immediately or allow to cool and store in an airtight container in the fridge.