Espresso and Lime

0 Combine the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
1 Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
2 Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
3 Remove the pan from the heat and transfer the berry compote into a glass bowl to cool for 5 minutes before using
4 Serve hot, room temperature or chilled
5 Store leftovers in an airtight container in the refrigerator for up to 2 weeks