Cranberry Compote with Riesling and Pears
This delicious twist on cranberry relish includes fresh pears, Riesling and warm spices. It is more tart than sweet, though you can use a sweeter Riesling or add more brown sugar if desired. The compote can be made up to a week in advance; store in an airtight container in the refrigerator.
- 2 Tbs. unsalted butter
- 2 d’Anjou pears, peeled, cored and diced
- 1 lb. cranberries, fresh or defrosted frozen
- 2 cups Riesling
- 1/2 cup firmly packed light brown sugar, plus more, to taste
- Pinch of cayenne pepper
- 4 thin strips of lemon peel
- 1 cinnamon stick, 2 star anise pods and 8 cloves, tied in a piece of cheesecloth
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, the 1/2 cup brown sugar, cayenne, lemon peel and spice packet and bring to a simmer. Reduce the heat to medium and simmer, 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 packet. Taste the compote and add more brown sugar if desired. Serve warm, cold or at room temperature. Makes about 2 1/4 cups.