1/2 lb Shallots
(about 16, each about 1" in dia)
1 Tbs Unsalted butter
3/4 cup Sugar
1/2 cup White wine vinegar
1 cup Dry white wine
1/2 tsp Salt
1 cup Dried unsweetened sour cherries, - (abt 8 oz)
2 cups Fresh or unthawed frozen cranberries, picked over
1/2 cup Water


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. This recipe yields about 3 cups of compote.
Recipe Source: THE BEST OF GOURMET 1996 from The Editors of Gourmet (c) 1996 Random House, New York, NY - 320 pages - $28.00 As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
-04-1997