Cranberry Compote

For the orange: After removing the zest from the orange, remove the remaining pith from the orange, cut out each section, then dice the sections.

Combine all ingredients in a medium sauce pot. Cook over medium heat, stirring as needed, until cranberries have burst and mixture has reduced and thickened. It may be necessary to lower heat as the compote starts to thicken so that it will not burn.

May be served warm or at room temperature.

Note: May be made a few days ahead. Store covered in the refrigerator.