Kompot is a traditional Russian drink made by cooking fruit and berries. This version with cranberries, raspberries, and apples is refreshing and not too sweet.
I love that kompot is so versatile—any combination of fruits can be used, depending on what’s in season or what you have on hand. It’s much less sweet than store-bought juices, and you can sweeten it to your taste with your choice of sweetener.
The bright red-pink color is visually stunning, and it’s a healthier alternative to many other sugary drinks. I usually make a big batch and store it in mason jars for the family to enjoy throughout the week. It’s a drink that brings family and friends together, and every sip takes me right back to my roots.
What is Kompot?
Kompot is a beloved drink across many former Soviet countries, and it's still a staple in my Belarusian family. Made by simmering fruit and berries to create a naturally sweet and refreshing beverage, it’s often served at parties, holidays, and special occasions. We even had kompot at our wedding.
This version is made with cranberries, raspberries, and apples, and the addition of clementine peel adds a delightful twist that makes it stand out. Whether you enjoy it warm or cold, it’s the perfect drink to bring a vibrant touch to any meal.
What You'll Love About This Recipe
- It’s simple, delicious, and customizable, making it perfect for any occasion.
- You can adjust the sweetness to suit your taste and make it as refreshing as you like.
- It can be made with both fresh or frozen fruits and berries.
Ingredients
- cranberries, fresh or frozen
- raspberries, fresh or frozen
- apples
- sugar or honey, to sweeten
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make Cranberry Raspberry Kompot
- Step 1: Place the cranberries, raspberries and apples in a large 8-10 quart stockpot.
- Step 2: Use a vegetable peeler to take off the outer peel of the clementines or orange. The peel is so full of aromatic oils and will give the the kompot so much fragrant and fresh flavor. Set the clementine/orange peel aside.
- Step 3: Fill the stockpot all the way to the top with water.
- Step 4: Cover and bring it to a boil, then reduce heat to a simmer and cook for about 15-20 minutes, until the berries and apples have softened.
- Step 5: Strain the kompot drink through a fine mesh sieve. Discard the cooked fruit.
- Step 6: Sweeten with sugar, honey, agave syrup, stevia or any other sweetener that you prefer, adding it to the compote while it's still hot or right before serving.
Helpful Tips
- For the actual clementine/orange, you can do one of two things - remove as much of the white peel as possible and add it to the pot. Instead of cooking it with the rest of the fruit, you can also squeeze out all the juice and add it to the kompot after it's done cooking and cools off.
- If you use sugar, it is much easier to dissolve if you add it while the kompot is still hot, but you can do it any way that you like.
Serving and Storing Kompot
Store the strained drink in glass mason jars in the refrigerator after it has cooled off to room temperature.
You should have about 24 oz of kompot after it has been cooked and strained. The kompot will last 3-5 days in the refrigerator.
Place the citrus peel inside the jars of kompot. As the drink cools and stands, it will absorb the fragrant flavor of the citrus peel, giving it a surprising and intriguing flavor.
You can also add club soda/seltzer water or any clear soda, like Ginger Ale, Sprite, etc. to give it some bubbles and additional flavor.
More Delicious Beverages
Homemade Kompot - Cranberry Raspberry Drink
Kompot is a traditional drink made by simmering fruits and berries to make a delicious and refreshing beverage. It’s perfect for serving at parties, holidays, and special occasions. You can customize the sweetness to your liking and enjoy it warm or cold.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 24 oz 1x
- Category: Miscellaneous
Ingredients
- 12 oz fresh or frozen cranberries
- 2 pints fresh or frozen raspberries
- 4 apples, each apple quartered
- water
- 1-3 clementines or 1 large orange
- sugar, honey, stevia or any other sweetener you like to use
Instructions
- Place the cranberries, raspberries and apples in a large 8-10 quart stockpot.
- Use a vegetable peeler to take off the outer peel of the clementines or orange. The peel is so full of aromatic oils and will give the the kompot so much fragrant and fresh flavor. Set the clementine/orange peel aside.
- For the actual clementine/orange, you can do one of two things - remove as much of the white peel as possible and add it to the pot. Instead of cooking it with the rest of the fruit, you can also squeeze out all the juice and add it to the kompot after it's done cooking and cools off.
- Fill the stockpot all the way to the top with water. Cover and bring it to a boil, then reduce heat to a simmer and cook for about 15-20 minutes, until the berries and apples have softened.
- Strain the kompot drink through a fine mesh sieve. Discard the cooked fruit.
- Store the strained drink in glass mason jars in the refrigerator after it has cooled off to room temperature. Place the citrus peel inside the jars of kompot. As the drink cools and stands, it will absorb the fragrant flavor of the citrus peel, giving it a surprising and intriguing flavor.
- Sweeten with sugar, honey, agave syrup, stevia or any other sweetener that you prefer, adding it to the compote while it's still hot or right before serving. If you use sugar, it is much easier to dissolve if you add it while the kompot is still hot, but you can do it any way that you like.
- You can also add club soda/seltzer water or any clear soda, like Ginger Ale, Sprite, etc. to give it some bubbles and additional flavor.
- You should have about 24 oz of kompot after it has been cooked and strained. The kompot will last 3-5 days in the refrigerator.
Couldn't you just put the apples in the pot without the seeds?
Absolutely:).
Made compost several times.. so refreshing, full of nutrients..
Had leftover cranberry after thanksgiving.. decide to make this compost! What a great recipe! Thank you so much Olga!
So happy to hear this! Thank you for taking the time to write. Kompot is one of the best ways to use leftover fruit.
I am a bit surprised that you discard the fruits. I often do this kompot when is the season for cranberries but after cooking the fruits we eat them - either as a dessert or in the kompot. But there's a small thing - when I do anything from cranberries I always put them in the freezer for the night - treated that way these fruits are not so bitter.
Good for you, Olga.
I will sometimes make applesauce if I am making apple/pear kompot, but for this one, I personally don't care for the cooked cranberry raspberry fruit mixture - I don't like the seeds. Also, I like to cook the fruit for a while, so there isn't too much flavor left, but if you enjoy it, that's awesome.
Love this kompot!!
So happy to hear that:).
Looks so good!
Already bought fruits / berries for this kompot!:)
That's great! I hope you enjoy it.
This looks extremely refreshing and delicious. Need to try!
I hope you enjoy it, Haley:).