Whole Cranberry Sauce with Blackberries and Lime
This whole cranberry sauce compote is easy to make and is delicious served as a side dish or topping.
Whole cranberry sauce (or compote) is a quick and easy way to use up leftover berries (and fruit too) especially when they start to get a little on the soft side.
It also makes a delightful topping for ice cream, pancakes, waffles, plain yogurt and oatmeal.
I like to serve this compote in a little bowl alongside a meal with pork, chicken, or beef, similar to how one may serve apple sauce.
About this Recipe
What I like most about this recipe is that the lime flavor really stands out.
Along with the sweet syrup, it reminds me of limeade.
It’s also made with a bit of grated ginger root which adds a fresh and slightly tangy taste.
Here are more recipes with cranberries you may like “Lemonade Cranberry Sauce” and “Cranberry Sauce with Orange and Spice” and “Oatmeal Cranberry Cookies“.
If by chance, there are any leftovers, here’s a delicious recipe using cranberry sauce you may like “Cranberry Sauce and Blueberry Galette“.
As I was taking pictures of this recipe my little Boston Terrier was “helping” me.
He makes me laugh so much that I had to include some pics below where he photobombed my shots.
His name is Bubba Jay.
Let’s check out the ingredients.
Fresh cranberries, blackberries, lime juice, lime zest, sugar, water, and ginger root. No Bubba Jay, you can’t have a blackberry.
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Cranberries:
Rinse the cranberries, (no cranberries for Bubba Jay).
Blackberries:
Rinse the blackberries.
Ginger Root:
Peel and grate the ginger root.
Lime:
And zest a lime.
Set aside.
Add Ingredients in Pot:
In a medium size pan, add water…
…and from the lime that was zested,
…lime juice.
To the pan, add grated ginger root,
and sugar.
Cook:
Heat the pan on medium heat.
Stir as the mixture heats.
Once the liquid boils…
Add the cranberries…
…and stir. The cranberries should start to pop.
TIP – If the liquid begins to foam and rise like in the picture above, turn the heat down just a bit.
Stir.
Continue to stir until the liquid starts to reduce (about 5 minutes).
Combine Cooked Cranberries and Blackberries:
When there is still some liquid in the pan, turn off the heat and move the pan on to an unused burner on the stove, or on a heat resistant surface or hot pad.
Next,
…to the pan,
add the blackberries…
…and…
…gently stir together.
Serve Warm or Chilled:
Top with lime zest…
…and serve warm or chilled.
Here comes Bubba Jay for a visit.
Hi Bubba Jay, no compote for you.
Enjoy each and every…
…bite.
Um, Bubba Jay just climbed in my lap.
No more picture taking for now. Just hugs for Bubba Jay.
Thank you so much for stopping by CCC!
More Holiday Recipes You May Like:
Pumpkin Pudding Puff Pastry Desserts
Baileys and Coffee White Chocolate Chip Cookies
Rosemary and Garlic Mashed Potatoes
Cherry, Pineapple and Mandarin Orange Ambrosia
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Whole Cranberry Sauce with Blackberries and Lime
Ingredients
- 1 bag (12 ounces) fresh cranberries
- 1 package (6 ounces) fresh blackberries
- 1 lime zested
- 1 lime juiced
- 1/4 teaspoon peeled and grated ginger root
- 1 cup granulated sugar
- 1 cup water
Instructions
- To a medium size pan add water, lime juice, ginger root, and sugar. Stir. Heat the pan on medium heat.
- When the water comes to a boil, add the cranberries and stir. Cook until the cranberries begin to pop (about 5 minutes). If the liquid in the pan is boiling too rapidly (and rising), turn down the heat to low.
- Turn off the heat and move the pan to an unused burner on the stove, or on a heat resistant surface or hot pad.
- Add the blackberries. Gently stir together. Top with lime zest and serve warm or chilled.
