Carla Hall's Cranberry Orange Compote
- 12 ounces fresh or frozen Cranberries
- 1 thin skinned seedless Orange (cut into chunks)
- 2 inch piece fresh Ginger
- 1 cup Sugar
- Pulse cranberries, orange chunks and ginger in food processor to combine.
- Transfer to a medium pot and stir in sugar. Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until mixture is homogenous. Let cool. Keeps for up to 2 weeks in fridge.