Best Cranberry Shallot And Dried Cherry Compote Recipes

Cranberry, Shallot, and Dried Cherry Compote image

Yield Makes 6 to 8 servings (about 3 cups)

Number Of Ingredients 9

1/2 pound small (1-inch-wide) shallots or pearl onions (preferably red), left unpeeled
1 tablespoon unsalted butter or vegetable oil
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried sour cherries (5 ounces)
2 cups fresh or frozen cranberries (8 ounces; not thawed if frozen)
1/2 cup water

Steps:

Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

Cranberry, Shallot, and Dried-Cherry Compote image

Yield Makes about 3 cups

Number Of Ingredients 10

1/2 pound shallots (about 16, each about 1 inch in diameter)
1 tablespoon unsalted butter
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried unsweetened sour cherries* (about 8 ounces)
2 cups fresh or unthawed frozen cranberries, picked over
1/2 cup water
*available at specialty foods shops and many supermarkets

Steps:

In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.
In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.
Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.
Serve compote at room temperature.