Stir all the ingredients together in a medium saucepan over a medium heat and bring to the boil.
Reduce the heat and simmer, stirring occasionally, for 5-7 minutes or until the cranberries burst and the sauce thickens.
Allow to cool slightly and transfer to a bowl or jar and allow to cool.
Store in the fridge in an airtight container and serve warm, cold or at room temperature.
Notes
When cooking fruit and sugar, the mixture will become very hot and bubbly. Make sure you are protecting yourself as the mixture can cause serious burns.
Let the mixture cool before adding it to containers to prevent the hot liquid from splashing and causing injury.
Always use a sanitized jar or container when storing compote to prevent the spread of bacteria.
Frozen cranberries need to be fully thawed before making homemade cranberry compote.
Give this cranberry compote some natural spice by adding a tablespoon of grated ginger to the mix.
Warming spices like clove, cinnamon, and nutmeg can be added to create a Fall layer of flavor.
Add blackberries or raspberries to the mix to add more levels of fresh berry flavor.
Instead of orange juice, use the zest and juice of one lemon to create an even more tart and fresh flavor.