PREPARATION:

1. Wash and pick over cranberries, discarding any bad ones. Combine cranberries and all remaining ingredients except butter in large saucepan. Heat over medium-high heat, stirring occasionally, about 10 minutes or until berries begin to pop.
2. Cook and stir 5 minutes or until saucy consistency is reached. Remove from heat; stir in butter. Allow to cool; refrigerate until cold. Compote keeps up to 1 week under refrigeration.