This is a little too grown-up to be called a relish. Tired of wondering just what was in that wiggly cranberry sauce that came out of a can, I figured it was time to gussy up our Thanksgiving table. I just didn't like seeing the impression of the can on the old stuff. Just like cooking with wine, the better the port you use, the better the compote will taste. Since it makes 3 cups, you can use any leftovers to spread on turkey sandwiches after Thanksgiving, or put a dollop on a wedge of warm brie and serve with crostini or crackers, or even use it as a glaze for ham.

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