Cranberry, Shallot, and Dried Cherry Compote

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

Suggestions


Indulge in the delightful flavors of our Cranberry, Shallot, and Dried Cherry Compote, a perfect addition to your holiday table or any festive gathering. This vibrant, vegetarian, and gluten-free sauce is not only a feast for the eyes but also a tantalizing treat for your taste buds. With a harmonious blend of tart cranberries and sweet dried cherries, this compote strikes the perfect balance between sweet and savory.

The star of this dish is the shallots, which, when caramelized, add a rich depth of flavor that beautifully complements the fruity notes. The addition of dry white wine and white-wine vinegar elevates the taste, creating a complex sauce that pairs wonderfully with roasted meats, cheeses, or even as a topping for your favorite grain dishes.

Ready in just 45 minutes, this compote is not only easy to prepare but also makes for an impressive homemade condiment that will leave your guests raving. With only 191 calories per serving, you can enjoy this guilt-free treat without compromising on flavor. Whether you're hosting a dinner party or simply looking to elevate your everyday meals, this Cranberry, Shallot, and Dried Cherry Compote is sure to become a cherished recipe 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