Cranberry-Cherry Compote
4.7
(29)
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Recipe information
Total Time
45 minutes, plus cooling
Yield
Makes about 3 cups
Ingredients
20 ounces frozen or fresh cranberries (about 4½ cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1¼ cups (packed) brown sugar
½ cup apple cider
½ teaspoon freshly ground black pepper
½ cup bourbon
Preparation
Step 1
Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
Do Ahead
Step 2
Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.
Recipe notes
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