Cranberry-Cherry Compote

From the kitchen of Carly

Tart cranberries and sweet cherries meld into a glossy, complex compote. Brown sugar and apple cider deepen the flavor while black pepper adds unexpected bite. Bourbon rounds everything out into something worthy of yogurt, cheese boards, or your best roasted ham.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 120 ounces frozen or fresh cranberries (about 4 1/2 cups)
  • 110 ounces frozen dark sweet cherries (about 2 cups)
  • 11 1/4 cups (packed) brown sugar
  • 11/2 cup apple cider
  • 11/2 teaspoon freshly ground black pepper
  • 11/2 cup bourbon

Instructions

  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.

  2. Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.