Directions

1. Make the waffles
2. In a large bowl, whisk together the flour, cornstarch, baking powder, sugar, cinnamon, nutmeg and salt.
3. In a separate large bowl, whisk together the eggnog, vegetable oil, eggs and vanilla extract. Add the wet ingredients to the dry ingredient and stir just until combined.
4. Preheat the KitchenAid® Waffle Baker and grease it lightly with cooking spray. Add a portion of the batter to the Waffle Baker and close the lid. Cook the waffle until it’s golden brown and slightly crisped on the edges. Remove the waffle and repeat the filling and cooking process with the remaining batter. Top the waffles with the Cranberry Compote (recipe follows) and serve immediately.
5. In a medium saucepot, combine the cranberries, brown sugar, orange juice and orange zest. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and cook it, stirring constantly, until the mixture thickens and the cranberries have burst. Serve the compote warm or refrigerate it in an airtight container to serve it chilled.