½cupwhite wine vinegarpull 1 Tablespoon of sugar out of it and set aside
1cupdry white wine
½teaspoonsalt
1cupdried unsweetened tart cherriesregular sweet dried cherries are fine too
2cupsfresh or unthawed frozen cranberries
½cupwater
Instructions
Boil some water in a small sauce pan and blanch the whole shallots for one minute.
Drain and rinse with cold water to stop the cooking.
Peel the shallots and cut into 1 inch chunks (if they aren't already that size).
In a medium sauce pan, melt the butter over moderate heat.
Add the shallots and stir to coat.
Next add the sugar a 1 Tablespoon of the vinegar to the pan.
Cook, stirring periodically until everything is well combined and the sugar is beginning to caramelize, around 5-10 minutes.
Add the rest of the vinegar, wine and salt and bring to a boil for 1 minute.
Add cherries and reduce the heat slightly.
Simmer covered for 45 minute or until everything is tender and well combined, stirring periodically.
Add cranberries and water and gently boil until the berries have burst and a little bit of the liquid has evaporated, around 10 minutes. Make sure you stir it periodically.
Cool and serve at room temperature or cold.
Enjoy!
Notes
This will last up to 5 day days in the refrigerator and can be made ahead.