Begin by preparing the compote. In a medium saucepan, combine cranberries, water, sugar, orange zest, and sliced orange.

Bring the mixture to a boil over high heat before reducing the heat and simmering for about 15 minutes (or until the oranges and cranberries collapse and the liquid is syrupy).

While the compote is simmering, begin heating a large skillet or griddle over medium heat.

In a large bowl, combine the pancake mix, milk, eggs, and orange juice. Fold in the cranberries.

Oil the skillet with cooking spray or butter to prevent the pancakes from sticking.

Pour about 1/4 cup of batter for each pancake, cooking until bubbles pop before flipping and cooking the opposite side, approximately 2-3 minutes per side. Repeat until all batter is used, greasing the skillet between each batch.

Serve the pancakes with the Cranberry Orange Compote, and enjoy!