Cranberry, Shallot, and Dried Cherry Compote

1. 1

   Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain.

2. 2

   Peel shallots and separate into cloves if necessary.

3. 3

   Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute.

4. 4

   Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes.

5. 5

   Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up).

6. 6

   Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.

7. 7

   Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes.

8. 8

   Transfer compote to a bowl and cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.