For the candied cranberry compote

To prepare the candied cranberries, combine 680 gr of the sugar and 360ml of the water in a heavy-bottomed saucepan and bring to a simmer over medium0high heat, stirring until the sugar has dissolved. Add the cranberries and poach until tender, do not allow the syrup to come a boil. Remove from the heat and allow the cranberries to cool completely in the sugar syrup. Drain the cranberries and spread them on a parchment-lined sheet pan. Dry in 93⁰C oven until they are just slightly sticky, about 1½ hours. Reserve. To prepare the sauce, combine 170gr of the cranberries with the remaining 360ml water, the orange juice, the remaining 113gr sugar, and the cinnamon stick in a saucepan and simmer over medium heat until the cranberries bust and are very soft, about 20minutes. Remove the cinnamon stick and puree the mixture in a food processor. Transfer to a bowl and gently stir in the remaining candied cranberries. Add more sugar, if necessary. Store, tightly covered, in the refrigerator.