Pressure-Cooker Winter Fruit Compote

Total Time

Prep: 5 min. Cook: 5 min.


2-1/2 cups

Updated: Mar. 24, 2023
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. —Esther Chesney , Carthage, Missouri
Pressure-Cooker Winter Fruit Compote Recipe photo by Taste of Home


  • 1 package (12 ounces) fresh or 3 cups frozen cranberries
  • 2/3 cup packed brown sugar
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons raspberry vinegar
  • 1/2 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts, toasted


  1. In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
  2. Stir in apricots, raisins and walnuts. Refrigerate leftovers.

Test Kitchen tips
  • Serve over waffles, pancakes or French toast and sprinkle with powdered sugar.
  • This compote also goes well with savory meat dishes. Try it on pork, chicken or turkey.
  • Sugared Cranberries
    Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

    Nutrition Facts

    2 tablespoons: 161 calories, 4g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 32g carbohydrate (28g sugars, 3g fiber), 2g protein.

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