CRANBERRY APRICOT COMPOTE

Cranberry delivers tart flavor and crisp texture balanced by the sweet softness of apricots. The shallots add a savory finish. It is delicious over vanilla ice cream or as a complement to roast pork or turkey.

Ingredients:

1 cup dried apricots (6 oz)
2 - 12 oz cranberries, frozen or fresh (approx. 7 cups)
1 cup water
1 cup (or to taste) sugar
1 large shallot

Cut the apricots in quarters and pick out damaged cranberries (thaw frozen cranberries first). Rinse cranberries under cold water and set aside. Using a 3-quart saucepan heat water, apricots and sugar to a boil and then reduce heat. Simmer until sugar is completely dissolved, approximately 5 minutes, stirring frequently. Add the cranberries and bring back to a boil. Reduce heat and simmer until the cranberries burst, approximately 5 minutes. Finely chop shallot and stir in to the compote. Remove from heat and cool completely. The recipe can be made two days ahead and stored tightly sealed. Refrigerated for up to two days.