Cranberry, Quince, and Pearl Onion Compote

Name: Cranberry, Quince, and Pearl Onion Compote
Yield: 4 servings
Ingredients: 1 1/2 pound pearl onions (preferably red; 2 cups); 1 2 cups apple juice; 1 1 cup sugar; 1 2 tablespoons cider vinegar; 1 6 cloves; 1 1 teaspoon coriander seeds; 1 2 quinces, peeled, cored, and cut into 1/2-inch cubes; 1 1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

From the kitchen of Carly

Sweet pearl onions, tart cranberries, and honeyed quince meet in a spiced syrup that tastes like autumn in a jar. This compote balances savory and sweet, perfect alongside roasted meats or stirred into yogurt for breakfast depth.

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

Ingredients

4 servings

11/2 pound pearl onions (preferably red; 2 cups)
12 cups apple juice
11 cup sugar
12 tablespoons cider vinegar
16 cloves
11 teaspoon coriander seeds
12 quinces, peeled, cored, and cut into 1/2-inch cubes
11 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

Instructions

Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
Bring juice, sugar, vinegar, and spices to a boil in a 3-quart 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.