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    Recipe for cranberry confit

    Serves 10 as a side dish

    For the Globe’s cooking challenge, chefs Carolyn Johnson and Chris Parsons both made sweetened fresh cranberries but with very different techniques. Johnson combined the tart fruit in red wine, brown sugar, red wine vinegar, shallots, and spices, then boiled them quickly until the cranberries burst. Parsons took a slower route by gently simmering the berries in a gingery-orange simple syrup, which keeps the cranberries whole. This recipe combines the two versions.

    ½teaspoon yellow mustard seed
    3whole cloves
    1stick cinnamon
    1tablespoon butter
    1shallot, finely chopped
    1cup red wine
    2tablespoons red wine vinegar
    1cup brown sugar
    1piece (1 inch) fresh ginger, thickly sliced
    3strips orange rind, white pith removed
    1package (12 ounces) fresh cranberries

    1. In a saucepan over medium heat, toast the mustard seed, cloves, and cinnamon, stirring often, for 3 minutes, or until fragrant. Remove from the pan.

    2. Add the butter and when it melts, add the shallots. Cook, stirring often, for 3 minutes. Add the wine, vinegar, sugar, ginger, orange rind, and toasted spices. Bring to a boil, stirring to dissolve the sugar. Add the cranberries and lower the heat. The liquid should barely bubble. Simmer, stirring occasionally, for 45 minutes or until the liquid reduces by half. Matthew Barber. Adapted from Carolyn Johnson and Chris Parsons