Beth Dooleys savory cranberry compote

and... another winner from Cookbook author Beth Dooley

Savory Cranberry Compote
Serves 6 to 8 (easily doubled)


1 cup dried cranberries
2 cups apple cider
6 cups fresh cranberries, rinsed and sorted
1cup sugar
6 tablespoons unsalted butter
4 large shallots, thinly sliced
2 large yellow onions, thinly sliced
4 sage leaves
Salt and freshly ground pepper


In a small saucepan, soak the dried cranberries in enough cider just to cover for about 30 minutes to plump them. Then add the fresh cranberries and the remaining cider and cook over medium heat until the cranberries pop, about 5 minutes. Add the sugar and stir to dissolve it.
In a large, deep skillet, melt the butter and cook the shallots, onions, and sage over low heat, stirring frequently, until the onions become very soft and begin to brown, about 25 minutes. Add the cranberries with their liquid and cook a few minutes longer, stirring occasionally. Remove the sage leaves, and season with salt and pepper to taste.