In a medium straight-sided saute pan, add sugar and wine
. Bring to a simmer
and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries
, stirring frequently, 2 to 3 minutes. Add allspice
, cinnamon, star anise, bay leaf
, entire orange, orange juice
, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep
for 10 minutes to cool slightly. Remove aromatics, orange and zest
from cranberries and either puree in a high-speed blender
for smooth cranberry
compote, or leave as is for textured compote. Cool and reserve.
Cook's Note: The compote
can be made, cooled and stored for up to 3 days.