Cranberry Compote

In the evening, in a saucepan, bring the cranberries to a boil, covered with water, until they start to release their flavor

Drain and rinse the fruit with running water

In the same saucepan, return them to a low heat with the sugar and cravos (cloves)

Cover again with water and cook until the fruit changes color from green to a deep red

Reserve at room temperature for the next day to allow the compote to develop its most intense flavor

In a saucepan, bring the mixture to a medium heat with the cloves, until the syrup reaches a caramel point (when you dip a spoon in it and it forms a ball on the tip)

Serve at room temperature.