Cranberry, Shallot, And Dried-Cherry Compote

Recipe Ingredients

1/2 lb	227g / 8oz	Shallots
		(about 16, each about 1" in dia)
1 tablespoon	15ml	Unsalted butter
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	White wine vinegar
1 cup	237ml	Dry white wine
1/2 teaspoon	2.5ml	Salt
1 cup	62g / 2.2oz	Dried unsweetened sour cherries - - (abt 8 oz)
2 cups	186g / 6.6oz	Fresh or unthawed frozen cranberries - picked over
1/2 cup	118ml	Water

Recipe Instructions

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.

This recipe yields about 3 cups of compote.

Source:
THE BEST OF GOURMET 1996 from The Editors of Gourmet (c) 1996 - Random House, New York, NY - 320 pages - $28.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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