Cranberry, Shallot, and Dried Cherry Compote

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

Suggestions


Indulge your taste buds with a delightful blend of sweet and tangy flavors found in our Cranberry, Shallot, and Dried Cherry Compote. This vibrant sauce is perfect for elevating any meal, from roasted meats to festive holiday gatherings. Whether you're hosting a dinner party or simply treating yourself to a gourmet experience at home, this compote brings a touch of elegance to everyday dishes.

This recipe is not only vegetarian and gluten-free but also packed with the seasonal flavors of fresh cranberries and the rich sweetness of dried sour cherries. The caramelized shallots add a savory depth that balances the sweet and tart notes, creating a beautiful harmony on your palate. It’s a wonderful way to enjoy the burst of flavors that come from slow-cooked ingredients, simmered to perfection in a rich mixture of white wine and white-wine vinegar that brightens the whole dish.

With a preparation time of just 45 minutes, you can effortlessly make this stunning compote that serves eight people. This versatility allows you to pair it with a variety of dishes or enjoy it as a delectable spread on toasted bread or cheese plates. Plus, the compote keeps well for up to five days in the fridge, making it a convenient option for meal prep or last-minute guests. Try this beautiful Cranberry, Shallot, and Dried Cherry Compote and watch it become a new favorite in your culinary repertoire!

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