• ½ cup dried cranberries (or craisins), rehydated with water for 1 hour
• ½ cup brown sugar
• 1 tsp fresh rosemary leaves + 1 sprig rosemary for garnish

1. Cover dried cranberries with water and allow to rehydrate for 1 hour
2. Add cranberries and the water to a saucepan
3. Add brown sugar, stir and simmer for 15 minutes (big bubbles will form on the sides of the pan and cranberries start to soften)
4. Add rosemary and cook until most of the water is absorbed and the mixture has thickened, about 5 minutes
5. Serve warm or cool in refrigerator for 30 minutes. If serving as a side dish, garnish with a sprig of rosemary
6. Add a dollop to Red Kuri Squash Soup or serve with pork, chicken, turkey or use as a condiment in sandwiches

Note: The compote will last up to 2 weeks refrigerated