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Cranberry Apricot Compote
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Serves/Makes:4 cups

  • 1 cup (225 ml) dried apricots (about 6 ounces)
  • two 12-ounce bags fresh or unthawed frozen cranberries (about 7 cups (1650 ml) total)
  • 1 cup (225 ml) water
  • 1 cup (225 ml) sugar, or to taste
  • 3 large shallots
  • Quarter apricots and pick over cranberries.
  • In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes.
  • Add cranberries and simmer until berries have burst, about 5 minutes.
  • Finely chop shallots and stir into compote.
  • Remove pan from heat and cool compote completely.
  • Compote may be made 2 days ahead and chilled, covered.
A great substitute for cranberry sauce at Thanksgiving--sweet and tart with a hint of apricot flavoring.

From the November 1998 issue of Gourmet Magazine. Recipe also available at epicurious.com

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