Cranberry or Blueberry and Shallot Compote

225 g Fresh blueberries or cranberries; (blueberries in the summer and cranberries in the winter) (8oz)
450 g Tiny shallots or pickling onions; (1lb)
2 tb Olive oil; (2 to 3)
Zest from 1 large orange
1 tb White wine vinegar
1 tb Dry sherry
1 ts Caster sugar
2 tb Apple or crab apple jelly
1 Piece fresh ginger

Heat oil in a pan and add the shallots. Colour lightly. Bruise the ginger with a rolling pin or sharpening steel. Add the vinegar, sherry, sugar and ginger to the pan and shaking the pan, cook the shallots for 4 or 5 minutes until almost cooked through. Add the jelly and the orange zest and cranberries if using and cook for another minute.

Do not allow the berries to burst. If you are using the blueberries add them at the last moment without cooking as they are more fragile. Store in the frig and serve either hot or cold. Remember to remove the ginger before serving.

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