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Cranberry & Ruby Grapefruit Compote


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Contributed by: EatingWell.com

Light enough to follow even a substantial meal, this pretty compote has a refreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurt for dessert or with plain yogurt for breakfast or brunch.

Prep: 35 min
Total: 2 hrs, 35 min (including chilling time)
Yield: 6 servings, about 3/4 cup each


    1 3/4 cups fresh or frozen cranberries
    1 1/4 cups water
    2 3/4-by-2 1/2-inch strips orange zest
    1/2 cup orange juice
    1/2 cup sugar
    1 cinnamon stick (optional)
    3 large red grapefruit
    Fresh mint sprigs for garnish


  1. Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring often, until the cranberries are tender and begin to pop, 3-5 minutes.
  2. Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.
  3. An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes.
  4. Squeeze juice from the membranes into the bowl before discarding. Add the segments and juice to the cranberry mixture. To serve, divide the compote among 6 dessert bowls and garnish with mint.
  5. Cranberry & Pear Variation: Instead of grapefruit, peel and core 3-4 Bartlett or Anjou pears; cut into 1/2-inch wedges. In Step 1, after the mixture comes to a boil, add pears and reduce heat to medium-low.
  6. Simmer gently until the cranberries and pears are tender, 5-10 minutes. Cover loosely and refrigerate until thoroughly chilled, about 2 hours. Omit Step 2.


To Make Ahead: Cover and refrigerate for up to 2 days.

Per serving: 141 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 36 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 237 mg potassium

Nutrition Bonus: Vitamin C (35% daily value), Fiber (16% dv).

Exchanges: 1 1/2 fruit, 1/2 other carbohydrate

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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