Cranberry, Shallot, And Dried-Cherry Compote
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
64
Spice
65
Sweetness
44
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Unsalted Butter3 cup
Sugar1 cup
Wine Vinegar (white-)1 cup
White Wine (dry)1 tsp
Salt1 cup
WaterDirections:
1
In a saucepan of boiling water blanch shallots 1 minute and drain
2
Peel shallots and separate into cloves where possible
3
In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well
4
Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel
5
Add remaining vinegar, wine, and salt and boil 1 minute
6
Add cherries and simmer, covered, 45 minutes, or until shallots are tender
7
Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst
8
Transfer compote to a bowl and cool
9
Compote may be made 5 days ahead and chilled, covered
10
In a saucepan of boiling water blanch shallots 1 minute and drain
11
Peel shallots and separate into cloves where possible
12
In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well
13
Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel
14
Add remaining vinegar, wine, and salt and boil 1 minute
15
Add cherries and simmer, covered, 45 minutes, or until shallots are tender
16
Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst
17
Transfer compote to a bowl and cool
18
Compote may be made 5 days ahead and chilled, covered
19
Serve compote at room temperature
20
Serve compote at room temperature