VVP: Cranberry Maple Compote
by Amanda • October 31, 2012 • Gluten-Free, Plant-based (Vegan), Raw, Saucy!, Savory Saucy, Sweet Saucy • 43 Comments
It’s that time again, bring on the VVP!
Who’s coming to the table: The bright and beautiful cranberry.
Through the years, cranberry sauce has gotten a pretty bad wrap. Give thanks to the trusty can o’ cran that plops out a gelatinous cylinder of cranberry goo with a nice, big “schluup.” Great entertainment, but just not appetizing.
A couple years ago I discovered this little recipe. No, big recipe. It is chock full of goodness! Made with fresh cranberries, pecans, fresh and dried fruit and the fabulous fall flavors cinnamon and nutmeg. One taste and I was in love.
The only problem with the recipe is the large amount of sugar, especially being on an alkaline vegan diet. So this year the cranberry compote recipe has gotten a facelift. Welcome maple.
Cranberry Maple Compote
12 oz fresh cranberries
1 orange, peeled and pureed in the blender
1 apple, peeled and diced
1 pear, peeled and diced
1 c water
1 c chopped dried fruit (mix it up and have fun! we love dried pineapple, cherry, cranberry if you’re sticking with the theme, I think a little crystallized ginger could be good for an added kick)
1 c chopped pecans
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
maple syrup, to taste (I used 1/4 cup but my sweetness sensor is pretty low these days. You could add anywhere from 1/4-3/4 c maple)
Bring water to a boil. Reduce heat to simmer and add all other ingredients. Cover and simmer for 30 minutes, stirring occasionally. Cook until the cranberries burst. Remove from heat and let cool.
I made a double batch this time around, measured it into 1 1/2 c portions, and stored it in the freezer. Great to pull out for the holidays.
Some other ways to use your super delish cranberry sauce:
Eat it with a spoon!
Make a parfait with your favorite plain yogurt and granola
Layer on top of crackers and vegan cream cheese for finger foods
PB+Cranberry Sandwich? Potential…
I’m thinking a ginger graham cracker crust with vanilla bean vegan ice cream topped with cranberry sauce. Mmmmmm.
Mix in your morning oatmeal
Use as a topping for pancakes or filling for crepes
A tart spread for a savory sandwich
So there you have it. Cranberry Maple Compote. Love it.
The previous VVP dish is found in Kelli’s Vegan Kitchen here:
http://kellisvegankitchen.com/
Cook to Love is the blog next in the potluck. Visit it here:
http://cooktolove.com/
I love new cranberry ideas. Your recipe will will be blessing our Thanksgiving table this year!
From our Thanksgiving table to yours. Happy to share!
Ooh yum! I love a good cranberry sauce.
I hope you like it!
Delicious looking compote! So perfect for the season
Happy VVP!
Happy VVP!!
Yum, yum, YUM! So bright and tangy! Thank you, Erika!
But of course, my dear.
I commented on this last night right before an internet black out, what I wanted to say was that my cranberry sauce is totally gelatinous and I could learn a thing or two from you. Ginger! Heck yes! I love this with all the dried fruit and the addition of nuts is stellar!!! xx
As in you blacked out or the computer?
Gelatinous sauce has it’s place, and it is pretty spectacular in your amazing appetizer. And I love the pecans and other fruit, they make the sauce almost more of a dessert!
Um, the computer, but yes, me shortly after!
Haha! Glad you’ve both recovered.
Just making my way through the VVP & wanted to say hey
Hi!
Wow, Erika! I love this idea- it’s totally going to be making an appearance on my Thanksgiving table. Yum!
Yum is right. Hope you like it- let me know if you make any changes!
yum, this looks so good! I definitly applaud your idea to replace the sugar with maple syrup. More flavor!
Mmmmm maple. More flavor is right.
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Ohhh perfect recipe for Thanksgiving!! YUM!
Thanksgiving is such a happy word. Let me know how you like it!
Well, I need to try making vegan french toast and this is exactly what I will make to top it with! I just love compotes and this is perfect for fall!
On top of french toast, that sounds divine. With some veg cream cheese? Or bananas? Mmmmm….
cranberries are delicious and I like what you did with maple syrup instead of sugar.. very nice
Thanks! It did add a richer flavor than the sugar, it will definitely be a perma-switch in our home.
Beautiful cranberries – great recipe, thank you!
I couldn’t believe how the cranberries popped in the photo (taken with my phone no less.) What a lovely little berry.
As a kid I was in love with the “schluup” cranberries, and then for Thanksgiving 2 years ago, the Blonde made a cranberry-topped chocolate torte, and my life hasn’t been the same. Now when the weather turns, and leaves change, I start craving real cranberries. And now I have to force her to make this. You’re so inconvenient!
Haha. I’m pretty good at inconvenient. The “schluup” has provided some seriously good times, don’t get me wrong. I always wanted to be the “schlupper” and pined for the opportunity to create that satisfying sound. Let me know how this recipe goes for ya- does it live up to your expectations?
I love the tasty combo of fresh carnebrries with pure maple syrup: it is so good! a win win combo! Yummm!
Glad you like it, Sophie!
That looks so mouth-watering… I love adding orange and pecans to cranberry sauce, but I never thought of adding apple or pear. I’m definitely bookmarking this recipe! : )
Please do! You won’t regret it.
I love cranberry compote and this looks like the best version ever!
It’s our favorite by a long shot. I’d love to see any other cran compote recipes you’ve found!
I will totally eat this with a very very big spoon!
You and me both!
I usually only make cranberry sauce at Thanksgiving. Silly me!!! Thank you for all your suggestions of how to use it and all of the additions to the sauce. The whole orange sounds yummy.
I’m so hooked on it this year, I made a quadruple batch. And the orange is delish.
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Oh, how I love both cranberries and maple syrup. Recipe looks amazing and will be made for Thanksgiving for sure!
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