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Thanksgiving: Cranberry Compote with Riesling & Pears

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 Anjou pears, peeled, cored, and diced
â—¦ 4 cups (1 pound) fresh or thawed frozen cranberries
â—¦ 2 cups Riesling
â—¦ ½ cup firmly packed golden brown sugar
â—¦ Pinch of cayenne pepper
â—¦ 4 thin strips lemon zest
â—¦ 1 cinnamon stick
â—¦ 2 star anise pods
â—¦ 8 cloves


Recipe

In a 4-quart saucepan over medium-high heat, melt the butter.
Add the pears and cook, stirring occasionally, until they are starting to brown, 8 to 10 minutes.

Add the cranberries, wine, brown sugar, cayenne, and lemon zest. Tie the cinnamon stick, star anise, and cloves in a square of cheesecloth and add the sachet to the pan. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, until the compote has thickened and the cranberries have begun to burst, 15 to 20 minutes. Remove the pan from the heat.

Remove and discard the spice sachet.
Taste the compote and add more brown sugar, if desired. Serve warm, cold, or at room temperature.

Serves 8 to 10