Working Towards Thanksgiving

[shipperx]

So I've made headway towards Thanksgiving. My sister and I have coordinated the menu. I hit the grocery store tonight (for things which can be pre-made or will keep. The salad stuff and the asparagus will have to wait until later.) And tonight I made the cranberry sauce -- with a different recipe than usual. Usually it's best if it keeps a few days allowing the flavors to meld. This one smelled delicious when making so I have high hopes for it (It had a 4 star rating from Bon Apetit so here's hoping).



Cranberry Cherry Compote

1/2 lb 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 oz)
2 cups fresh
or frozen cranberries (8 oz; 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.

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