Cranberry Apple Ginger Compote - cooking recipe

Ingredients

12 ounces cranberries, rinsed
1 lb granny-smith apple, chopped
1 tespoon fresh ginger, finely grated (Note -- For extra spice, make it 1 tablespoon like I did!)
1 cup clementine juice (OR 4-6 clementines)
3 cups water (or as needed)
1 1/4 cups sugar
1 pinch salt
1 whole cinnamon stick

Preparation

If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
Add cinnamon stick and stir gently.
Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!