Cranberry Compote with Ginger and Molasses

Name: Cranberry Compote with Ginger and Molasses
Yield: 4 servings
Ingredients: 1 4 cups fresh cranberries; 1 1 1/2 cups water; 1 1 cup sugar; 1 1 tablespoon finely grated peeled fresh ginger; 1 1 tablespoon finely chopped shallot; 1 1/4 cup mild-flavored (light) molasses

From the kitchen of Carly

Tart cranberries soften into a glossy compote, sharpened by fresh ginger and tempered with molasses and a whisper of shallot. Warm spice meets deep sweetness in a sauce that works equally well over yogurt, roasted chicken, or spooned straight from the jar.

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

Ingredients

4 servings

14 cups fresh cranberries
11 1/2 cups water
11 cup sugar
11 tablespoon finely grated peeled fresh ginger
11 tablespoon finely chopped shallot
11/4 cup mild-flavored (light) molasses

Instructions

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.)