Cranberry Shallot And Dried Cherry Compote Recipes

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CRANBERRY, SHALLOT, AND DRIED-CHERRY COMPOTE



Cranberry, Shallot, and Dried-Cherry Compote image

Categories     Condiment/Spread     Thanksgiving     Cranberry     Cherry     Shallot     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

1/2 pound shallots (about 16, each about 1 inch in diameter)
1 tablespoon unsalted butter
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried unsweetened sour cherries* (about 8 ounces)
2 cups fresh or unthawed frozen cranberries, picked over
1/2 cup water
*available at specialty foods shops and many supermarkets

Steps:

  • 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.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE



Cranberry, Shallot, and Dried Cherry Compote image

Categories     Condiment/Spread     Sauce     Fruit     Side     Thanksgiving     Vinegar     Cranberry     Cherry     White Wine     Fall     Shallot     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings (about 3 cups)

Number Of Ingredients 9

1/2 pound small (1-inch-wide) shallots or pearl onions (preferably red), left unpeeled
1 tablespoon unsalted butter or vegetable oil
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried sour cherries (5 ounces)
2 cups fresh or frozen cranberries (8 ounces; not thawed if frozen)
1/2 cup water

Steps:

  • Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
  • Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
  • Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

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