Honey Cardamom Cran Compote that Belongs on Your Table All Season

Cranberries are such an inspiring seasonal fruit—bright, bold, and beautifully tart. They also happen to pair perfectly with two of my favorite flavors: honey and cardamom. Using the whole berry means you get all the fiber, vitamins, minerals, phytonutrients, and antioxidants nature intended. And just a spoonful adds a burst of color and flavor that instantly elevates any dish.

This compote is incredibly versatile—try it:

• Swirled into hot oatmeal

• Spread like jam on toast

• Slathered on a turkey + Swiss sandwich

• Spooned over warm baked brie with crusty bread or sourdough crackers

• Dolloped onto roasted sweet potatoes or carrots

• Paired with pork or salmon

Ingredients

• 4 (12-oz) bags fresh cranberries

• 1 cup (10 oz) honey

• 1 cup orange juice

• 1/2 cup water

• 2 Tbsp Grand Marnier (optional)

• 1/2 cup cane sugar

• 3 tsp ground cardamom

• 1/2 tsp ground cloves

• Zest of one medium orange

• Pinch of salt

Instructions

1. Rinse the cranberries under cold water and discard any that are soft or squishy.

2. In a 3-quart Dutch oven, combine the orange juice, water, honey, and (if using) Grand Marnier. Add the cranberries.

3. Stir in the sugar, cardamom, and cloves.

4. Cook over medium heat until the cranberries begin to pop. Use a wooden spoon to gently mash them as they cook.

5. Stir in the orange zest. Continue cooking 20–30 minutes, until the berries have broken down and the mixture has thickened.

6. Taste and adjust: add more honey if it’s too tart, and finish with a pinch of salt to deepen the flavors.

This recipe is exceptionally easy and can be stored in the fridge for weeks. If you're a canner, it only needs 10 minutes to pop those lids and then you've got a great solution for host/hostesses or other gift giving occasions. One batch makes 9 half pints.