Makes 3 cups
|1||cup dry red wine|
|1 1/2||cups sugar|
|1||package (12 ounces or 3 cups) fresh cranberries, rinsed and picked over|
|1/2||teaspoon ground cinnamon|
|1||piece (3 inches) orange rind|
2. Cool to room temperature. Transfer to a covered container; refrigerate for at least 4 hours. Compote keeps for 1 week.
3. Garnish with clementines before serving. Adapted from Helga Bussema
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