Cranberry-Cherry Compote

1. 1

   Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.

2. 2

   Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.