Cranberry Compote with Ginger and MolassesBrian Leatart
Recipe information
Yield
Makes 8 servings
Ingredients
4 cups fresh cranberries
1 1/2 cups water
1 cup sugar
1 tablespoon finely grated peeled fresh ginger
1 tablespoon finely chopped shallot
1/4 cup mild-flavored (light) molasses
Preparation
Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)
