This compote is delicious with roast pork as well as with the Thanksgiving bird. We left the shallots whole to enhance the texture.

　　

Ingredients

Makes 6 to 8 servings (about 3 cups)

　　1/2 pound small (1-inch-wide) shallots or pearl onions (preferably red), left unpeeled

　　1 tablespoon unsalted butter or vegetable oil

　　3/4 cup sugar

　　1/2 cup white-wine vinegar

　　1 cup dry white wine

　　1/2 teaspoon salt

　　1 cup dried sour cherries (5 ounces)

　　2 cups fresh or frozen cranberries (8 ounces; not thawed if frozen)

　　1/2 cup water

　　

Step 1

Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.

　　

Step 2

Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. 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). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.

　　

Step 3

Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

　　Cooks' note:

　　Compote keeps, chilled in an airtight container, 5 days. Bring to room temperature before serving