• Line an 8” x 8” baking dish with foil, extending the foil over the sides and lightly grease with butter.
• In a 2 quart heavy sauce pan, combine baking chips and condensed milk. Melt chips over low heat stirring often until mixture is smooth and creamy.
• Remove saucepan from the heat and stir in about three fourths of the dried cranberries and pistachios reserving the rest for the topping. Stir in orange zest and vanilla. Mix well.
• Pour into prepared baking dish. Level fudge out with a spatula and top with remaining cranberries and pistachios while still warm.
• Cover and chill for about 2 hours or until firm.
• Lift fudge out of pan by the foil and cut into small pieces. Store in the fridge in an airtight container for up to one week.

• Place all ingredients except Grand Marnier in a heavy sauce pan. Bring to a boil over medium heat, stirring often.
• Cover and reduce heat to medium low and continue to cook for 20 minutes (cranberries pop as they cook, so it is best to keep the lid on to avoid a mess). Stir occasionally to prevent sticking.
• Allow to cool to room temperature before adding the liquor (optional).
• Transferring into a serving dish, and refrigerate covered. Compotes also freeze quite well.

To Mold a Compote

• Add 1 Tablespoon Knox gelatin powder to the pan of hot compote. Do not decrease the amount of sugar in the recipe, and add about five minutes to the overall cooking time.
• Line a small container with plastic wrap, and lightly coat with non-stick cooking spray. Transfer the room temperature fruit mixture into the mold completely filling it, and press the fruit down into the liquid with the back of a spoon or spatula. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Leave the compote in the mold until serving.
• To unmold the compote, dip the mold into hot water for a minute before turning on to a serving plate. Slowly peel the plastic wrap from the compote to avoid dislodging pieces of the fruit.