Cranberry Compote

Chef Alli stirring pot

1/2 Tbs. unsalted butter
1/2 Tbs. extra virgin olive oil
1 yellow onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup fresh cranberries
1-2 Tbs. granulated sugar
1/2 tsp. kosher salt
zest of 1 orange
1 Tbs. pomegranate seeds

In a large skillet over medium heat, melt butter and whisk in oil; add onions and sauté for 20-25 minutes, or until golden brown and tender.  Stir in vinegar and remaining ingredients; cook for 5-6 minutes, or until liquid is reduced to about 2-3 Tbs. Stir in pomegranate seeds.  Serve at room temperature.  Can be made ahead and stored in the fridge for 2-3 days. 

Makes about 1 cup.

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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