Cranberry Compote

Great on stuffing, rolls, baked brie, sandwiches and all your favorite holiday foods.  This recipe is based on Julia Child's cranberry sauce.  And I think I'm going to can it this year for Winter Solstice gifts...

1 large granny smith apple, peeled, diced
1 large orange, zested, peeled, seeds removed, diced (or a cup of kumquats or tangerines, leave skin on)
1 cup orange juice, apple cider, or liquid of your choice
3 cups fresh cranberries
1 tablespoon cider vinegar, lemon juice or other vinegar
½ cup maple syrup, honey or your favorite sweetener
¼ teaspoon sea salt
1/8 teaspoon cayenne, ground, more or less to taste

Pour juice and cranberries into large saucepan over medium-high heat. Stir in the rest of the ingredients, including orange zest. Cover pan and bring to boil. Stir, reduce heat to medium, and cook covered for 5 minutes, until all cranberries burst. Uncover, reduce heat to low and simmer until gelled, about 20 minutes. Cool to serve at room temp. Can be kept frozen for several weeks.

Makes about 3 cups