Ingredients

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

Description

This Compote Is Delicious With Roast Pork As Well As With The Thanksgiving Bird. We Left The Shallots Whole To Enhance The Texture.

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