Cranberry Pecan Compote

This recipe is from Chef Dave Swanson at Braise Restaurant, who modified it from the back of a bag of Ocean Spray cranberries. If you don’t want to make your own candied pecans, check out nuts from Treat Bake Shop, made in Milwaukee.

Makes 4 cups

3 tablespoons sugar

1 tablespoon ground ginger

1⁄2 teaspoon salt

1⁄8 teaspoon ground cinnamon

1⁄8 teaspoon ground nutmeg

1⁄16 teaspoon cayenne

1⁄16 teaspoon white pepper

2 egg whites

2 cups pecan halves

Sauce:

2 cups fruity red wine

1 cup sugar

2 cinnamon sticks

2 star anise

4 whole cloves

2 bay leaves

Zest of 1 orange

3 pounds fresh cranberries

1⁄4 cup chopped candied ginger

Make spiced pecans: Preheat oven to 350 degrees.

Mix sugar and spices in a bowl. Lightly whip whites, toss with pecans and add spices. Spread on a parchment-lined baking sheet. Bake in preheated oven 10 to 12 minutes, tossing and separating them about every 2 minutes. Let cool, then roughly chop.

Make sauce: Combine wine, sugar and seasonings in a 4-quart saucepan. Bring to a boil over medium heat and reduce to a simmer. Let cook uncovered until reduced by half. Strain, discarding spices and bay leaves. Return liquid to a simmer, add cranberries and cook until cranberries pop. Remove from heat and fold in candied ginger.

Let cool and fold in spiced pecans.