Cranberry Compote
Prep time
Cook time
Total time
Watch the video below for how to cook the cranberry sauce
Serves: 2 Cups
  • Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Juice ½ cup (115g) (120ml)
  • Red or White Wine OR Water ½ cup (115g) (120ml) **You can replace the wine with water if you do not use alcohol in your cooking
  • Vanilla Bean 1 (or extract 2 teaspoons add last)
  • Star Anise 4 pods (or 1 teaspoon ground anise)
  • Cinnamon Stick 1 (or 1 teaspoon ground cinnamon)
  • Zest and Juice from 1 Orange
  1. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  2. Add the cranberries and then return to a boil.
  3. Lower the temperature to a simmer for 10 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  4. Discard the anise pods,vanilla bean pod and cinnamon sticks.
  5. *I did not mention in the video that I squeezed the juice of that orange in at this point! Yumm!
  6. transfer to a storage container and cool to cold - it will thicken as it cools.
  7. Pile on top of your cooled cheesecake (recipe follows)
Use Immediately as Cheesecake Topping and the whole cake should stay refrigerated for up to 10 days.

Or- Pour the sauce into a storage container with a lid and refrigerate for up to 3 weeks to use as a side dish.
Recipe by Gretchen's Bakery at