Cranberry, Shallot, and Dried Cherry Compote

Vegetarian
Gluten Free
Cranberry, Shallot, and Dried Cherry Compote
45 min.
8
191kcal

Suggestions


Experience a burst of vibrant flavors with our delightful Cranberry, Shallot, and Dried Cherry Compote! This vegetarian and gluten-free dish is not only a feast for the eyes but also a tantalizing addition to any meal. Imagine plump, tart cranberries mingling with sweet, tangy dried cherries and aromatic shallots, all harmoniously blended in a luscious sauce that sings of seasonal bounty.

This compote is an exquisite choice for enhancing your festive table or as a simple yet sophisticated side for weeknight dinners. The symphony of sweet and tart notes makes it versatile enough to pair beautifully with roasted meats, spread on crusty bread, or drizzled over creamy cheese. The elegant touch of dry white wine gives it a depth of flavor that is sure to impress your guests while remaining easy to prepare.

In just 45 minutes, you can transform everyday ingredients into a gourmet treat that will have everyone coming back for seconds. Whether you're hosting a holiday gathering or looking to elevate a casual meal, this compote is a delicious and impressive addition that captures the essence of fall and winter flavors. So, gather your ingredients, and let's create something truly special – a sweet and tangy compote that will leave a lasting impression!

Ingredients

  • ounces cherries dried sour
  • cups cranberries fresh frozen thawed (8 ounces; not if )
  • cup wine dry white
  • 0.5 pound pearl onions red unpeeled (1-inch-wide) (preferably )
  • 0.5 teaspoon salt 
  • 0.8 cup sugar 
  • tablespoon butter unsalted
  • 0.5 cup water 
  • 0.5 cup citrus champagne vinegar 

Equipment

  • bowl
  • sauce pan

Directions

  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.
  3. 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).
  4. Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
  5. Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes.
  6. Transfer compote to a bowl and cool completely.
  7. Compote keeps, chilled in an airtight container, 5 days. Bring to room temperature before serving

Nutrition Facts

Calories191kcal
Protein3.98%
Fat8.01%
Carbs88.01%

Properties

Glycemic Index
19.64
Glycemic Load
14.74
Inflammation Score
-6
Nutrition Score
3.0291304447405%

Flavonoids

Cyanidin
11.61mg
Delphinidin
1.92mg
Malvidin
0.13mg
Pelargonidin
0.08mg
Peonidin
12.29mg
Catechin
0.33mg
Epigallocatechin
0.19mg
Epicatechin
1.26mg
Epigallocatechin 3-gallate
0.24mg
Hesperetin
0.12mg
Naringenin
0.11mg
Luteolin
0.01mg
Isorhamnetin
1.42mg
Kaempferol
0.22mg
Myricetin
1.67mg
Quercetin
9.48mg

Nutrients percent of daily need

Calories:191.36kcal
9.57%
Fat:1.54g
2.37%
Saturated Fat:0.91g
5.71%
Carbohydrates:38.07g
12.69%
Net Carbohydrates:35.02g
12.73%
Sugar:30.44g
33.83%
Cholesterol:3.76mg
1.25%
Sodium:153.63mg
6.68%
Alcohol:3.09g
100%
Alcohol %:2.58%
100%
Protein:1.72g
3.44%
Vitamin A:688.3IU
13.77%
Fiber:3.05g
12.2%
Manganese:0.17mg
8.49%
Vitamin C:5.67mg
6.88%
Vitamin B6:0.06mg
3.17%
Iron:0.56mg
3.13%
Calcium:29.2mg
2.92%
Potassium:89.34mg
2.55%
Vitamin E:0.38mg
2.51%
Magnesium:8.12mg
2.03%
Phosphorus:17.99mg
1.8%
Copper:0.03mg
1.59%
Vitamin K:1.61µg
1.53%
Folate:5.99µg
1.5%
Vitamin B2:0.02mg
1.25%
Vitamin B5:0.12mg
1.24%
Vitamin B1:0.02mg
1.18%
Source:Epicurious