Ingredients:
- 1 cup fresh or frozen (not thawed) cranberries
- 1/3 cup packed light-brown sugar
- 1/3 cup brandy
- 3 tablespoons water
- 1/3 cup mascarpone cheese
- 8 store-bought Italian shortbread cookies, such as Rigoli
Instructions:
- 1. Bring cranberries, sugar, brandy, and water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until cranberries are tender and liquid is syrupy, about 15 minutes. Let cool slightly, about 10 minutes. Cover, and keep warm.
- 2. Just before serving, spread mascarpone onto cookies. Top each with compote (reheat compote over low heat if needed).