Cranberry-Cherry Compote Recipe

  • 20 ounces frozen or fresh cranberries (about 4 1/2 cups)
  • 10 ounces frozen dark sweet cherries (about 2 cups)
  • 1 1/4 cups (packed) brown sugar
  • 1/2 cup apple cider
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup bourbon
  1. Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
  2. Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.