Cranberry Compote

Yield: 8-10 servings

Time: 1 hour

Ingredients

12 ounces cranberries, rinsed and picked over

2 Tbsp orange zest

1 cup sugar

2 cups water

Pinch of salt

Pinch of ground cinnamon

2 Tbsp corn starch

1/2 cup orange juice

Directions 

1. • In a non reactive, nonstick saucepan, over medium, combine the cranberries, zest, sugar, water, salt, and cinnamon. 
   • Bring the mixture to a boil and cook for 10 minutes. 
   • Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. 
   • Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. Can store in refrigerator for 3-5 days; freezer for up to 2 months.

   Originally from Emeril Lagasse