Leave some berries recognizable
Cranberries pop as they soften, and their pectin helps the liquid become a sauce. Stir gently and stop before every berry has been mashed. A few intact pieces give the compote a texture that suits a spoon rather than a molded slice.
Frozen cranberries can go into the pan without thawing. They may take a little longer to reach a simmer. Use the softening fruit and the thickening liquid as your cues, rather than pushing the heat high to match the clock.
Orange zest comes before orange juice
Grate the orange before squeezing it. Work around the outer colored peel and stop short of the white pith, which can add bitterness. The zest supplies a fresh aroma without the extra liquid that a large pour of juice would bring.
The sugar in this recipe is deliberately moderate for a tart sauce. Cranberries are sharp, so taste a cooled spoonful at the end. If you need more sugar, dissolve it while the compote is still warm rather than leaving gritty crystals for serving time.
A make ahead sauce with a clear storage limit
The sauce becomes thicker as it cools. Let it reach the texture you want to serve before deciding it needs another reduction. For a looser compote, stir in a little water a spoonful at a time.
Spoon it into a covered container and refrigerate it for the next meal. This is a quick cooked accompaniment, not a tested canning recipe. A jar with a lid does not turn it into shelf-stable preserves.
