Cranberry and Dried Cherry Compote with Pinot Noir
FROM
Market-Inspired Holiday Menu by Mona J.
Recipe adapted from Gourmet Magazine
Makes about 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
1 cup sugar
1 tablespoon red wine vinegar
1 ½ cups Pinot Noir
1/2 teaspoon salt
1 cup dried sour cherries
2 cups fresh cranberries
1/2 cup water
METHOD
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Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
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Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute.
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Add sugar and vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes.
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Carefully add wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up).
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Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
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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.
Cooks' note: Compote keeps, chilled in an airtight container, 5 days. Bring to room temperature before serving