Maple-Cranberry Compote

I am ridiculously excited for this Holiday season.  Halloween, Thanksgiving, and then Christmas....this is by far the best time of year.  Its an exciting time to like to cook too - cranberries, pumpkins, maple, and chocolate are just some of the sweeter highlights.  I find myself wanting to make pumpkin and cranberry desserts all year long, but force myself to wait until 'the season' and then never have time to make all the amazing things I want to. 

I have had 6 cups of cranberries sitting in my freezer for almost a year, paralyzed by my indecision on what to do with them.  So I decided since they were back in season again - it was probably about time to start using them.  I love anything cranberry, and I love fruit compotes so when I saw this simple little recipe in this months Bon Appetit, I thought...why not?  Its super quick to throw together and can be made days in advance.  I cooked mine slightly longer than recommended in the original recipe so its slightly more jellied and it was still great- use it warm for a more syrupy texture or chill in the fridge for a thicker cranberry-sauce texture. 

Even though its very similar to Thanksgiving-style cranberry sauce, I found it to be far far sweeter (um, maple syrup, ahem) and more suited to use on desserts and breakfasts.  It was the absolute perfect thing to stir into my morning oatmeal - and I immediately envisioned it on pancakes or crepes or stirred into plain Greek yogurt.  I tried it on some simple vanilla ice cream - amazing.  Then I thought how awesome would it be with walnut or caramel ice cream...or Panna Cotta?  It will definitely be topping pumpkin cake soon, and I don't see why it wouldn't be great slopped onto pumpkin or apple pie as well. Its makes a tasty little fall and holiday condiment for really...just about anything.

Maple-Cranberry Compote
2 cups fresh or frozen cranberries (about 200g)
1/2 cup pure maple syrup (they recommend Grade B, cause the maple flavor is more intense...in Germany I take what I can get and Grade A is it - it was still plenty maple-y). 
1/4 cup Muscovado
1/4 cup mixed berry juice (or cranberry juice - which evidently isn't so easy to find in Berlin, who knew?)
1/2 tsp orange zest

Combine all the ingredients in a heavy-bottomed saucepan.   Bring to a boil over medium-high heat, stirring until sugar dissolves.  Reduce heat to low and simmer until most of the berries have burst and the juice has thickened - around 5 minutes. 

Serve warm or cold, to your preference.  Can be made 3 days ahead  -  just keep covered in the fridge.

For the oatmeal - cook 2 cups quick-cook oats in 3 cups milk over medium heat, stirring frequently until oatmeal thickens.  About 2 minutes before it finishes stir in around 1/2 cup of the compote and maybe a bit of extra maple syrup (what can I say I have a sweet tooth).  I topped my bowl with a little extra compote as well :)