Warm Cranberry-Huckleberry Compote

"Cranberries are one of the essential ingredients at the Thanksgiving and Holiday feast. We love all types of cranberries, jellied, dried, poached and whole berry sauce. But we’ve got a new dish to accompany your turkey and holiday roasts that pairs cranberries with another fragrant, tart yet sweet berry, the wild huckleberry.Blueberries are a good substitute."
-- @todayshomekitchen
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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 1/4 cup Merlot or Zinfandel red wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1 cup frozen wild huckleberries, substitute blueberries
  • 1 cup fresh cranberries
  • 1 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves


  • Step 1

    Combine the red wine, lemon juice, balsamic vinegar, huckleberries, cranberries, sugar, cinnamon, nutmeg and cloves in a large saucepan over medium heat. Bring the mixture to a boil then reduce the heat to low. Cook the compote, stirring occasionally, for 20 minutes or until the compote thickens. To thicken the compote, stir 1 tbsp. cornstarch into 3 tbsp. of water, then stir into the compote.

  • Step 2

    Just before serving, heat the compote in a saucepan over low heat and serve on the side. The compote will keep covered in the fridge for up to 3 weeks.

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