It comes out chunky (like compote should be) and not super sweet.

CRANBERRY ORANGE SAUCE 2 ½ CUPS

1 medium navel orange
12 oz. Fresh or frozen cranberries
1 1/3 cups sugar
¼ cup walnuts, coarsely chopped (optional)

Grate the peel and squeeze the juice from the orange. Bring
cranberries, sugar and orange juice to a boil, stirring occasionally
until the sugar dissolves. (May need a small amount of water if there
isn.t enough juice from the orange). Reduce the heat and
simmer until the cranberries burst and the mixture thickens, about 5
minutes. Remove from the heat and stir in the peel. Cool completely
and then add the nuts. May be made up to 2 weeks ahead (would not add
the nuts 2 weeks ahead). Keep refrigerated.

Optional-add grated or minced gingerroot or some candied ginger

Another recipe calls for the same amount of cranberries, pinch of
salt, 1 cup orange juice, zest from 1 orange and 1 cup brown sugar.

-j