Cranberry Raspberry and Apple Russian Kompot Drink

Kompot is a popular Russian drink that is made from cooking fruit and/or berries and this one is made with cranberries, raspberries and apples. It can be made with fresh or frozen fruit and berries, it’s not too sweet and is so refreshing.

Kompot is a popular Russian drink that is made from cooking fruit and/or berries and then enjoying the concentrated flavors of the simmered liquid as a warm or cold beverage. You can make so many different variations of this drink, by using whatever combination of fruit and berries that you like. You can use both fresh or frozen fruit.

Today I am sharing one of my favorite combinations – cranberry, raspberry and apple. The bright and fresh kompot has a bit of tartness from the cranberries and raspberries to round out the sweetness of the drink. The secret ingredient in this kompot is the addition of clementine peel, which gives it a surprising little flavor twist. I often add citrus peels to drinks – orange, lemon, lime. A citrus peel has so many aromatic oils which gives the drink a delicious twist.

The vivid red pink color is so pretty and perfect for a holiday meal. I usually cook a large stockpot of kompot, strain it through a fine mesh sieve and then store it in my refrigerator in large glass mason jars. I love that it’s not too cloyingly sweet and ultra concentrated like most juices that you can buy at the store. You can sweeten it with whatever sweetener you prefer – sugar, honey, stevia, agave, etc. You can also add some soda or seltzer water to give it some bubbles. My boys absolutely love it, so it doesn’t last long at our house. 

Ingredients:

12 oz fresh or frozen cranberries

2 pints fresh or frozen raspberries

4 apples, each apple quartered

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. 

 

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Cranberry Raspberry and Apple Russian Kompot Drink

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4.7 from 3 reviews

Kompot is a popular Russian drink that is made from cooking fruit and/or berries and this one is made with cranberries, raspberries and apples. It can be made with fresh or frozen fruit and berries, it’s not too sweet and is so refreshing.

  • Author: Olga's Flavor Factory
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 24 oz 1x
  • Category: Miscellaneous

Ingredients

Scale
  • 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

  1. Place the cranberries, raspberries and apples in a large 8-10 quart stockpot.
  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.
  3. 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.
  4. 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.
  5. Strain the kompot drink through a fine mesh sieve. Discard the cooked fruit.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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