Food & dining

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