Ingredients

Makes about 3 cups

　　1/2 pound shallots (about 16, each about 1 inch in diameter)

　　1 tablespoon unsalted butter

　　3/4 cup sugar

　　1/2 cup white-wine vinegar

　　1 cup dry white wine

　　1/2 teaspoon salt

　　1 cup dried unsweetened sour cherries* (about 8 ounces)

　　2 cups fresh or unthawed frozen cranberries, picked over

　　1/2 cup water

　　*available at specialty foods shops and many supermarkets

　　

Step 1

In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.

　　

Step 2

In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.

　　

Step 3

Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.

　　

Step 4

Serve compote at room temperature.