1 lb. fresh cranberries
2 c. brown sugar
1/4 c. brandy

Spread the cranberries in a skillet. Sprinkle the sugar over them, cover, and place in a 250 oven for 1 hour. Remove the lid and pour 1/4 cup brandy into the skillet. Instead of the brandy, you may use water. Refrigerate and serve cold in a glass compote. Serves 8.