Cranberry, Shallot and Dried Cherry Compote

Besides the iconic turkey, another seasonal and classic dish on the Thanksgiving table is the cranberry relish. The gorgeous garnet hue and the intensely tart flavor of cranberry sparkle and, invariably, draw you in. You want to get a large chunk on your plate. To me, a Thanksgiving menu is incomplete without the cranberry sauce or relish. This year I decide to make a big batch that’d last long beyond the big meal. The cranberry, shallot and dried cherry compote from The Gourmet Cookbook is a versatile side you can literally put on anything — meat, salad or dessert.

Making a cranberry compote is easy, but it does requires some time commitment. It takes time to develop the flavor and cook down the shallot, dried cherries and the cranberries. That may take an upward of two hours.

First blanch the shallots, then peel and separate them into cloves or slices. Add shallots in a heavy saucepan with sugar and vinegar until they become a syrupy caramel. Cooking shallots until tender and golden takes about 15-20 minutes.

Next, add the dried cherries to the shallot mixture together with white wine and more vinegar. Let it simmer, uncovered, for a good 45 minutes until the dried cherries lose their form and become a gooey syrupy mix.

The final step is to incorporate the cranberries into the syrup and bring the mix to a boil. Add more water, if necessary. Watch closely and return to a simmering boil until all the cranberries have bursted, about 10 minutes.

The cranberry, shallot and dried cherry compote will keep for a few days in the fridge. It pairs well with, if not elevates, the turkey leftovers. I won’t hesitate to double (or triple) the recipe amount. The sweetness of the shallot and tartness of the two red fruits: cherry and cranberry are winsome. Put it in an old-fashioned Mason jar, it makes a lovely holiday gift as well.

Print Recipe

Cranberry, Shallot and Dried Cherry Compote

Serves: makes 3 cups

Ingredients

• 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

Instructions

1

Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.

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.

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.

4

Cooks' note:

5

Compote keeps, chilled in an airtight container, 5 days. Bring to room temperature before serving

Notes

https://www.epicurious.com/recipes/food/views/cranberry-shallot-and-dried-cherry-compote-108761