Fresh Cranberry Compote

Fresh Cranberry Compote
Recipe adapted from Emril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by Wiliam Morrow, 1997

Ingredients
6 oz cranberries, rinsed and picked over
1 Tb orange zest (I used orange marmalade to sweeten)
1/2 c sugar
1 c water
pinch of salt
pinch of ground cinnamon
1 Tb cornstarch
1/4 c fresh orange juice

Directions:
In a non reactive, non stick saucepan, over medium, combine the cranberries, zest, 1/2 c sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. add the mixture to the cranberries and stir to blend. Simmer another 15 min until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.