Fresh Orange and Cranberry Compote

1 1/2 cups fresh cranberries
1/3 cup sugar
1/4 cup water
Dash of cinnamon
4 juice oranges, peeled and sliced into rounds; seeded
1 Tbsp grated orange peel

Put cranberries in a small skillet and sprinkle sugar over them. Add water and cook over low heat, stirring often. Cook until sugar has dissolved and cranberried have popped, about 3-4 minutes.

Remove skillet from heat and add cinnamon, orange slices, and grated orange peel. Gently stir, spooning cranberry juice over slices until saturated.

Serve warm or chilled. Excellent over warm scones topped with whipped cream.

Makes 2 cups.