Cherry Cranberry Compote
Why I Love This Recipe
I make this every Thanksgiving. Friends who try it demand it the following year. Where most cranberry relishes are tart, this provides a sweet support to the traditional bird. Compote keeps refrigerated and tightly covered for about two weeks.
Submitted by: "Tea Schook"
Ingredients You'll Need
2 or 3 small shallots
1 TBSP unsalted butter
3/4c sugar
1/2c white wine vinegar
1c dry white wine (can use instead of vinegar too)
1-2c dried sour cherries
2c fresh cranberries
1/2c or so water
Directions
Blanch shallots in a 3-quart saucepan of boiling water a minute or so, then drain. Peel shallots and separate into cloves if necessary. (I cut the shallots into smaller, ¼ inch chunks. I think it makes a better blend of flavors and better visual) Sometimes larger shallots will tend to overshadow the other flavors, so use less if you'd like more fruity flavor.
Cook shallots in butter in 3-quart saucepan (SAME PAN) over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar (or wine) and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes (or whenever—I cook it until I can’t stand standing any more, generally a little less time).
Carefully add remaining vinegar, wine, and salt and boil, stirring, about a minute. Add cherries and simmer, uncovered, stirring occasionally, until liquid is syrupy, about 45 minutes. Watch this, it's easy to burn the cherries by cooking too long.
Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. (I lose patience and starting using the back of my spoon to pop the berries against the side of the pot. Also be prepared to wipe down the stove top frequently—they splatter when they pop!) Transfer compote to a bowl and cool completely.
