Cranberry & Ruby Grapefruit Compote

Eating Well

Ready in: 155 minutes
Prep Time: 35 minutes
Cook Time: 120 minutes
Servings: 6
Gluten Free
Dairy Free


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


  • 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 to 5 minutes.
  • Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.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. 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. Cranberry & Pear Variation: Instead of grapefruit, peel and core 3 to 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. Simmer gently until the cranberries and pears are tender, 5 to 10 minutes. Cover loosely and refrigerate until thoroughly chilled, about 2 hours. Omit Step 2.

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