1-In a medium saucepan, combine 2 cups cranberries, 1/4 cup maple syrup, zest and juice of one orange, and 1/4 teaspoon ground nutmeg. Heat on medium-high until it boils, then lower to medium-low and simmer for 6 to 10 minutes until the cranberries burst and thicken like jam. Let it cool afterward.

2-Blend 225 grams drained feta cheese, 1/2 cup plain Greek yogurt, 1/4 teaspoon chili flakes, and 2 tablespoons olive oil in a food processor or immersion blender until it’s smooth and creamy.

3-In a shallow bowl, layer the whipped feta mixture and top it with the cooled cranberry compote. Sprinkle on 1/4 cup chopped pistachios, drizzle 1 to 2 tablespoons honey, and add fresh thyme leaves if you like.

4-Serve it up with crostini, crackers, or pita bread for the best pairing.