- 1/2 pound small 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
- 2 cups fresh or frozen cranberries (not thawed if frozen)
- 1/2 cup water
- Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
- 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.
- 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.