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