This compote is delicious with roast pork as well as with the Thanksgiving bird. We left the shallots whole to enhance the texture.
Compote keeps, chilled in an airtight container, 5 days. Bring to room temperature before serving
Recipe information
Yield
Makes 6 to 8 servings (about 3 cups)
Ingredients
Preparation
Step 1
Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
Step 2
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.
Step 3
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.
