Coupon Clipping Cook

Limeade Cranberry and Blackberry Compote

This homemade cranberry compote is such a beautiful color that it looks like a Holiday decoration on the dinner table.  And most importantly it’s easy to make, can be made ahead of time and tastes absolutely wonderful.

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’s so good as a topping on ice cream, pancakes, waffles, plain yogurt and oatmeal.

I like to serve it in a little bowl alongside a meal with pork, chicken, or beef, similar to how one may serve applesauce.

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.

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.

Here’s how to make it.

Rinse the cranberries, (no cranberries for Bubba Jay)…

…rinse the blackberries…

…peel and grate the ginger root…

…and zest a lime.  Set aside.

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.

Next,

Heat the pan on medium heat.

Stir as the mixture heats.

Once the liquid boils…

Add the cranberries.

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).

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.

Top with lime zest…

…and serve warm or chilled.

Here comes Bubba Jay for a visit.

Hi Bubba Jay, no compote for you.

yum, so good.

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!

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Limeade Cranberry & Blackberry Compote

This homemade cranberry compote is such a beautiful color that it looks like a Holiday decoration on the dinner table.  And most importantly it's easy to make, can be made ahead of time and tastes absolutely wonderful.

Course Side Dish
Cuisine American
Keyword Cranberry Sauce
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 (Serves 6 to 8)

Ingredients

  • 1 bag (12 ounces) fresh cranberries
  • 1 package (6 ounces) fresh blackberries
  • 1 lime zested
  • 1 lime juiced
  • ¼ teaspoon peeled and grated ginger root
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  1. To a medium size pan add water, lime juice, ginger root, and sugar. Stir. Heat the pan on medium heat. 
  2. 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. 
  3. Turn off the heat and move the pan to an unused burner on the stove, or on a heat resistant surface or hot pad. 
  4. Add the blackberries. Gently stir together. Top with lime zest and serve warm or chilled.

Recipe Notes

TIP:

  1. When cooking the cranberries; the liquid in the pan is boiling too rapidly (and rising), turn down the heat to low.

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