Cranberry Orange Compote
Recipe courtesy Norma Jean Harden; Spoonbread Catering
1 pound (4 cups) fresh cranberries
Wash cranberries and set aside.
Bring sugar and water to a boil. Add cranberries, oranges, and cloves.
Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.
Can be made a couple of days ahead and kept refridgerated.
Yield: Approximately 2 pints