I wound up with a very large bag of dried mango that is so sticky it threatens to pull out my fillings, so I have been stewing it into cranberry sauce and eating it on oatmeal. Overnight steel-cut oatmeal, this compote, a few pecans and a drizzle of cream is a truly outstanding winter breakfast! A 12-ounce bag of cranberries, a goodly portion of dried mango cut up with kitchen shears, ¾ cup brown sugar, about 1-¾ cup water (maybe a little more if you’re heavy with the dried mango), and a cinnamon stick. Cool until saucy. Orange zest grated in off heat if available.