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1
Place cranberries in a colander and rinse with cold water.
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2
Discard any white berries (not ripe), soft, squishy berries (over ripe), or icky looking berries.
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3
Zest the oranges, getting just the bright orange outer layer, none of the white pith.
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4
Each will yield about 1 tablespoon of zest.
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5
Place the cranberries in a medium saucepan.
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6
Add the water, sugar, and orange zest and stir to combine.
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7
Place on high heat, bring to a boil, and cook on high heat for 5 minutes.
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8
Reduce heat to medium and cook another 5 minutes.
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9
While the cranberries are cooking, peel the oranges removing as much of the white pith layer as possible without getting all OCD and making yourself crazy.
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10
Separate the orange segments and cut them into thirds.
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11
You want big, juicy orange bites in the finished compote!
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12
Set them aside.
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13
Remove from the cranberry mixture from the heat when done cooking and add orange gelatin.
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14
Stir to dissolve.
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15
Stir in the canned pineapple along with its juice.
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16
Allow to cool (don't refrigerate) for 30 minutes.
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17
Stir in the oranges and walnuts.
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18
Stir well to evenly distribute everything.
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19
When completely cooled, spoon into containers, cover and refrigerate.
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20
I like to make the day before I want it so it's very well chilled when served.
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21
If serving this as a dessert, it's extra yummy topped with a big squirt of whipped cream and a maraschino cherry!
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22
You can also change it up a bit with a different flavor of gelatin.
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23
Grape is quite good.
