Saturday, November 15, 2008
Fresh, delicious cranberries.
Well all of the food magazines are, of course, filled with all kinds of delicious Thanksgiving dinner recipes it's so hard to choose something nice. So, we've done it for you. From the latest issue of Gourmet Magazine may we present: Cranberry, Quince and Pearl Onion Compote. The ripe pear creaminess of the quince, the tart cranberry and the bitty pearl onion provide the perfect balance for this chutney like side dish that just may become your new family tradition.
1/2 pound pearl onions
2 cups apple juice
1 cup sugar
2 tbsp cider vinegar
1 tsp coriander seeds
2 quinces, peeled, cored and cut into 1/2 inch cubes
1 12 oz bag fresh or frozen cranberries (not thawed if frozen)
Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in colander. Cool slightly, then peel.
Bring juice, sugar, vinegar and spices to a boil in a 3 qt heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.
Note: Compote can be made 3 days ahead and chilled. Bring to room temperature before serving.