Red pepper compote


From Linda Cicero’s Cook’s Corner column

Red Pepper Compote

2 tablespoons canola oil

1/2 cup red onion (1/4-inch dice)

1 teaspoon garlic, minced

1/2 cinnamon stick

1 star anise, optional

1 bay leaf

1 cup red bell pepper, (1/4-inch dice)

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

1/2 cup sugar

In a medium sauté pan, heat canola oil. Add red onion and sauté until translucent, about 5 minutes. Add garlic, cinnamon stick, star anise and bay leaf and sauté for 2 minutes. Add red bell pepper and sauté for 2 minutes. Add vinegars and reduce liquid by half. Add sugar and simmer about 20 minutes or until a rubber spatula separates the compote cleanly in the middle. Cool. Makes 11/4 cups, 9 servings.

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