This tangy, tart, sweet, and savory compote can take your morning oatmeal to another level, or turn vegan vanilla ice cream into a decadent dessert.

Cranberry season is here! Don’t you just love these little glorious balls of tartness? They are so pretty that our ancestors found them worthy of stringing and dressing up Christmas trees and fireplace mantels. But who wants to waste even one little cranberry on a decoration when they can be turned into this.

Press your nose against the screen and you just might be able to catch a whiff of the cinnamon, nutmeg, cloves, and allspice, along with the sweet apples and tangy cranberries that graced my Saturday morning oatmeal. I wish you could have come over and had a bowl with me. We could have sat at the breakfast table in our jammies and talked about all of the cranberry recipes we are going to make over the next several weeks. Like cranberry biscotti, cranberry sauce, cranberry quick bread, and so much more.

Because that didn’t happen—boo—I’ll just have to share my recipe with you so you can make it for your breakfast.

If you’re thinking that this looks too time consuming and difficult, think again. You can make this tasty compote in 20 minutes. For real.

Start by cooking the cranberries and apple in water. This will soften the apples and cook the cranberries. I love watching and listening to cranberries burst open. Each little pop and sizzle brings me one step closer to tasting their tart and tangy flavor.

Once the cranberries have cooked it’s time to add a pat of vegan butter, two tablespoons of sugar (I use Navitas Naturals Organic Coconut Palm Sugar, 16 Oz for it’s dark, rich color and taste), and the spices. Notice how lovely your kitchen is beginning to smell? Exciting, right?!

Let the compote simmer for ten to fifteen minutes, until it becomes thick and sticky, and the apples are soft and tender. While that’s happening you can make your oatmeal. I prefer steel cut oatmeal because of the chewy texture. When your oatmeal is done you can combine the two and top with a sprinkle of chopped pecans or walnuts, and then a drizzle of maple syrup.

Now dig in. Can you stand it? Seriously, how amazing is this? It’s the perfect breakfast for Thanksgiving or Christmas morning, but don’t wait that long to make this. Make it this weekend. You deserve a treat. Double up the recipe for a big batch so you can heat up the compote and spoon it on coconut vanilla ice cream for dessert. Heaven.

If you have a favorite cranberry recipe that you want veganized let us know. We would be thrilled to turn your conventional recipe into something healthier and animal free.

If you can’t find coconut palm sugar at your local grocer you can order it here –

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