Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

　　

Ingredients

Makes 8 servings

　　1/2 pound pearl onions (preferably red; 2 cups)

　　2 cups apple juice

　　1 cup sugar

　　2 tablespoons cider vinegar

　　6 cloves

　　1 teaspoon coriander seeds

　　2 quinces, peeled, cored, and cut into 1/2-inch cubes

　　1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

　　

Step 1

Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.

　　

Step 2

Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.

　　

Step 3

Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.

　　Cooks’ note:

　　Compote can be made 3 days ahead and chilled. Bring to room temperature before serving.