In a skillet over medium heat, cook shallot in hot olive oil until glassy. Add sugar and caramelize 5 minutes or so. Add ginger, orange juice and zest, and cranberries and cook about 10 minutes. This compote is great with duck

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2 Tbsp. (30 mL) extra virgin olive oil 1 small shallot, sliced fine 2 Tbsp. (30 mL) organic sugar 3 Tbsp. (45 mL) grated ginger 4 Tbsp. (60 mL) fresh orange juice 2 oranges, zested 1 cup (250 mL) mixture of frozen and dried cranberries