Ingredients

• 1 cup dried apricots (about 6 ounces)
• two 12-ounce bags fresh or unthawed frozen cranberries (about 7 cups total)
• 1 cup water
• 1 cup sugar, or to taste
• 3 large shallots

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Instructions

1. Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.