Cranberry Compote

• ½ cup (100 g) lightly packed light brown sugar
• Finely grated zest of 1 orange

Combine everything in a saucepan and bring to a boil. Lower the heat. Let simmer for 8 to 10 minutes, until the berries begin to burst.

Remove from the heat and let cool. Remove the rosemary sprigs before serving, but leave them in long enough for the flavor.

Covered in a clean jar in the fridge, the compote will keep for weeks.