Cook the Issue 2010: Cranberry Cinnamon Compote

This is another recipe from the "What we're cooking now" section of Issue 108.  This is the reader contribution-- thanks Andie!!  The method here is very similar to the directions for making whole-berry sauce that one finds on a package of cranberries-- the key difference is the addition of cinnamon stick.  This elevates it way above the realm of ordinary cranberry sauce-- this is quite delicious.  I used brown sugar instead of white, which was good.  Also, I served it over yogurt instead of ice cream-- I wonder how it will taste on a cold turkey-and-stuffing sandwich!  Tomorrow it goes berry-to-berry with the cranberry-pear mostarda!