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Cranberry, Pear & Blueberry Compote

Prep time: 15 mins
Cook time: 10 mins
Calories: 136

This festive mixture of sweet and sour fruit might become a new breakfast favorite. Make it a day ahead and chill, so the compote sets up. It makes a delicious and colorful side, as well as a fruity topping for waffles.

Contributor Kathryn Brown Chadbourn lives in Minnesota.

Yields 10 servings


  • 1 cup sugar
  • 1 cup water
  • 12 ounces fresh or frozen cranberries (if frozen, thaw and drain)
  • 2 ripe pears, peeled, cored and cubed
  • 1 pint fresh blueberries


1Combine sugar and water in a medium saucepan. Bring to a boil. Lower heat to medium, stir in cranberries and cook 5 minutes.

2Add cubed pears and continue cooking until cranberries and pears are soft and cooked through, about 5 minutes.

3Remove from heat and stir in blueberries.

4Let cool. Pour into a container, cover and refrigerate.

5Serve chilled compote the next day.

1 serving contains 136 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 35g carbohydrates, 4g fiber, 29g sugars, 1g protein.