Total time: 25 minutes, plus cooling time for the compote
Note: Adapted from Zahra Bates, Providence
1/2 pound fresh cranberries
1 ounce fresh orange juice
1 to 2 ounces fresh lemon juice
1/2 cup sugar
2 tablespoons loosely packed sage leaves
1 ounce peeled ginger, chopped
In a medium saucepan, combine the cranberries, orange juice, lemon juice, sugar, sage leaves and ginger, with enough water to cover the fruit completely (about 11/2 cups). Cover and bring to a boil, then remove the cover and simmer until the berries are softened, about 15 minutes. Remove from heat and cool completely. This makes about 3 cups. The compote will keep, covered and refrigerated, for up to 1 week.
Sugar, for rimming the glass
21/2 ounces brandy
1/4 ounce orange liqueur (Bates uses Cointreau)
1 heaping tablespoon cranberry compote
Rim a martini glass with sugar. (Moisten the glass with water or lime juice before dipping it into sugar.) In a cocktail shaker with ice, combine the brandy, orange liqueur and compote. Shake and strain in the prepared martini glass and serve immediately.