Wild Cranberry Compote

Being a forager also means preserving what you have foraged. One great way to preserve wild cranberries is making wild cranberry compote. This is a simple yet effective way to preserve. It is very similar to cranberry sauce. I enjoy eating it in my oatmeal every morning. Every year I forage for wild cranberries and make this compote. I then jar it in a water bath canner. Here is my step by step recipe.

How to Make Cranberry Compote

Wild cranberry compote

This receipt is for 10 pint jars of compote.
You will need:
34 cups of cranberries
2 ½ cups of water
2 cups of sugar
You can always add more sugar if you like it sweeter.

 

First step is to wash your cranberries

Second step is to wash and sterilize your jars

 

Make sure you wash jars and bands in soapy water. Rinse and sterilize jars and bands in simmering water for 15 min.

Third step is to cook your cranberries

 

Put your washed cranberries, sugar and water in a pot or two. Bring it to a boil and mash them with a potato masher. Allow the cranberries to burst open and develop a think pulp consistency. This should take about 15 min.

Fourth step is to pack you jars

 

Now it is time to jar. Ladle compote into jars. Leave 1/4″ head room for each jar. Make sure to wipe any excess compote off of jars.

Fifth step is to cap and process

 

Place lids on jars and tighten with bands. Then place jars in canning tray and put into jarring pot and process in boiling water for 15 minuets.

Last step is to remove, cool and label

Wild Cranberry Compote on Punk Domestics

 

Remove jars from canner and allow jars to cool down over night. Make sure to check and see if all the jars sealed by removing the bands and pressing the center of the lid. If the lid clicks back and forth the jar is not sealed. Put that jar in the fridge and have it with your oatmeal the next morning.

Check out how I foraged for these cranberries here.

Here are the products I use when canning:

Granite Ware water-bath canners have been the standard for canning for over 100 years. The stepped design of our canners produces more even heat by allowing more boiling water contact with the top half of the jars. Used to elevate food temperature above 212-degrees Fahrenheit for 15 minutes or more, which kills all the bacteria found in high acid fruits and vegetables. The water-bath canner creates a vacuum seal when the jars cool, sealing out air and bacteria.

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Capture summer fruits and vegetables at their prime for enjoyment throughout the year by canning at home. Six essential tools for canning and dehydrating. A vinyl coated jar wrench, vinyl coated jar lifter, extra wide mouth funnel, tongs with vinyl coated handles, a bubble popper/measurer and a magnetic lid lifter all conveniently in one box.

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Conclusion

I hope you try making some wild cranberry compote. Please feel free to leave some questions or comments.

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About Financial Forager
I enjoy canning, preserving, foraging and growing my own food. It’s become a way of life. When you grow a vegetable garden, you eat with the seasons. Foraging is the same way. I forage for many types of wild berries and edible plants. Preserving is a great way to store and maintain your garden and foraged finds.

3 Comments

  1. I was never a big fan of cranberry sauce as I didn’t grow up eating it and most times when it was served elsewhere it came out of a can…yuck! Also, the amount of sugar in most recipes was definitely off putting. I’m liking your compote recipe as it doesn’t seem to have that much sugar compared to the quantity of raspberries.

  2. That would make a very tart compote. I tend to can cranberry sauce in the fall. I’m going to have to do some more this year, but I’m definitely going tarter this year.

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