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Ingredients
| dried cherries (chopped): 2 cups |
| granulated sugar: 1 1/4 cups |
| white wine vinegar: 3/4 cup |
| celery (chopped): 1/4 cup (finely chopped) |
| ginger (minced): 1/4 cup |
| unsweetened apple juice: 6 Tbl |
| lemon juice: 3 Tbl (fresh) |
| red pepper flakes: 1/2 tsp |
Cherry-Ginger Compote
Credit: Epicurious
User rating:
This is the best ever use for your microwave! The sweet-sour flavor complements Daniel Boulud's Short Ribs.
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Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
Tags
Preparation
Combine all the ingredients in a microwavable 2-quart casserole. Cook, uncovered, at full power for 6 minutes. (I used a 650-700 watt carousel microwave.) Stir, making sure the sugar has dissolved, then return to the microwave. Cook 8 minutes more at full power. Cool, cover tightly and refrigerate for up to 1 week. Serve as a condiment.