Top Your Pancakes with This Healthy Cranberry Apple Compote

Cranberries are a powerhouse fruit. Did you know that one serving is a good source of vitamin C, fiber and antioxidant polyphenols? Though cranberries are a Thanksgiving Day staple, there’s no reason you can’t eat this tasty fruit all year round.

Whip up a batch of this cranberry apple compote with orange and maple syrup. You can use it to top a yogurt parfait, pancakes or a hot biscuit. This versatile recipe also pairs beautifully later in the day as a side for roasted pork or meatloaf or on a toasted turkey and cheese sandwich.

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  • 12 ounces fresh cranberries, rinsed and picked through
  •  2 apples, peeled and diced
  •  1/2 cup maple syrup (add a tablespoon more if you like it sweeter)
  •  Pinch of nutmeg and ginger
  •  1/4 teaspoon cinnamon
  •  Pinch of salt and freshly cracked black pepper
  •  2 oranges (one for zest and segments and one for juice)


  1. Combine cranberries, apples, maple syrup, orange juice, orange zest, nutmeg, ginger, cinnamon, salt and pepper in a large saucepan. Place over medium heat and bring to a simmer, stirring often.
  2. Cook 5-8 minutes or until the cranberries pop, apples are soft and mixture becomes thick,. Remove saucepan from heat.
  3. To supreme an orange, cut off the peel and the white part with a small paring knife. Cut between membranes of the segments to remove individual segments, until you’ve gone through the entire orange. Discard orange membrane and peel.
  4. Add orange segments into the compote and stir gently.
  5. Let the mixture cool. Or, if you’re serving over a stack of pancakes, serve hot with a slice of butter.

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