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Cranberry and dried apricot compote

Author
Cookinero 14 Apr 2025
4230
Cranberry and dried apricot compote

Compote is a sweet drink that is brewed from berries, fruits and dried fruits. Compote first appeared in France and only in the 18th century this word came to Russia. But in Rus' there was also an analogue of a drink made from berries and fruits, only it was called "vzvar". Compote is very easy to prepare, so even a novice cook can handle this task. This recipe for compote uses cranberries and dried apricots. The drink turns out slightly sour, very tasty and healthy.

How to cook Cranberry and dried apricot compote

Step 1

Cranberry and dried apricot compote

Blend half of the cranberries and strain through a fine sieve or cheesecloth. Set the resulting cranberry juice aside.

Step 2

Cranberry and dried apricot compote

Pour the dried apricots into a saucepan, add water and put on the fire. When the water boils, reduce the heat and cook the dried apricots for 5 minutes.

Step 3

Cranberry and dried apricot compote

Add cranberries, cranberry juice and sugar. Stir until sugar is completely dissolved. When the water boils again, turn off the compote.

Step 4

Cranberry and dried apricot compote

Cover the pan with a lid and let the compote cool and steep for half an hour. Done.

Cranberry and dried apricot compote - FAQ About Ingredients, Baking Time and Storage

Yes, you can use fresh apricots, but since they contain more moisture, reduce the water slightly and adjust cooking time (about 2–3 minutes). The flavor will be milder than with dried apricots.
Store cooled compote in an airtight container in the fridge for up to 1 week. For longer storage, freeze it for up to 3 months.
Absolutely! Replace sugar with keto-friendly sweeteners like erythritol or monk fruit, or omit it entirely for a tangier, naturally sweetened version from the fruit.
Serve it warm or chilled over yogurt, oatmeal, pancakes, or as a topping for desserts like cheesecake. It also pairs well with roasted meats.
Yes! Freeze in small portions using ice cube trays or airtight containers. Thaw overnight in the fridge or reheat gently on the stove.
For a thinner compote, stir in a splash of water or juice while reheating. To thicken, simmer uncovered for a few extra minutes to reduce.
Use frozen cranberries (no need to thaw) or swap with pomegranate juice for a similar tartness. Dried cherries are another great alternative.

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