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Cranberry Compote
This recipe is kosher for Passover.
Cranberry Compote Eileen Goltz | Pareve
37 minutes 15 minutes
22 minutes

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, as an appetizer, condiment, dessert or between-meal snack.



  • 1½ cup water
  • ½ cup sugar
  • 3 medium ripe pears; peeled
  • 12 dried apricots
  • 2 seedless oranges; peeled and sectioned
  • 3 cup fresh cranberries (approx. a 12 oz, bag)

  1. Cut the pears and oranges into 1/2 inch pieces. Cut each apricot into 6 pieces and then set them aside.
  2. In a large saucepan, bring the water and sugar to a boil, stirring the mixture occasionally. When the mixture comes to a boil stir in the pears and apricots.
  3. Reduce the heat and simmer the fruit in the uncovered pan for 5 minutes. Stir in the oranges, and continue simmering the fruit in the uncovered pan for 2 minutes.
  4. Stir in the cranberries, and cook them over medium heat in the uncovered pan for 5 minutes, stirring the compote occasionally.
  5. When the cranberries burst the compote is done. Remove the compote from the heat.

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