Cranberry compote

Water	1 ½ cups
Sugar	1 ½ cups
Cranberries, fresh, picked clean	12 ounces
Lemon juice	½
Orange zest	1 tablespoon
Applejack brandy	3 tablespoons

1. In a deep 4-quart saucepan, combine the water and sugar; bring to a boil over medium-high heat. 
2. Reduce the heat to maintain a simmer, and cook for about 10 minutes, until the texture is syrupy. 
3. Add the cranberries, juice, and zest. 
4. Adjust the heat so the mixture barely simmers and cook, stirring occasionally, for about 10 minutes, until the cranberries just begin to pop open and the syrup thickens. 
5. Remove from heat, and let cool to room temperature. 
6. Add the brandy. 
7. Transfer to a bowl, cover, and refrigerate. 
8. Remove from the refrigerator 1 hour before serving. 

Recipe from The New Thanksgiving Table by Diane Morgan.

Cheddar & hard cider soup with fried shallots

Flour, all purpose	2 tablespoons + 2 tablespoons
Salt	½ teaspoon +
Pepper, freshly ground	¼ teaspoon +
Shallots, sliced	2
Canola oil	½ cup
Butter, unsalted	4 tablespoons
Onions, yellow, peeled, chopped	2
Celery, chopped	1 rib
Potato, Yukon gold, peeled, chopped	1
Garlic, minced	2 cloves
Chicken broth	2 ½ cups
Hard apple cider	2 ½ cups
Half-and-half	1 cup
Bay leaves	2
Thyme	4 sprigs
Applejack or Calvados brandy	2 tablespoons
Cheddar, white, shredded	¾ pound

1. Combine 2 tablespoons flour, salt, and pepper. 
2. Add the shallots, and toss to coat. 
3. Heat the oil in a saucepan over medium-high heat until very hot. 
4. Shake off any excess flour, and fry until golden brown, about 4 minutes. 
5. Drain on paper towel, and season with salt. 
6. In a Dutch oven, melt 3 tablespoons butter over medium-high heat. 
7. Stir in the onions, celery, potato, and garlic. 
8. Reduce to low, cover, and cook , stirring occasionally, until the vegetables are softened, about 12 minutes. 
9. Sprinkle 2 tablespoons flour over the vegetables, and cook, stirring constantly, until the flour is incorporated. 
10. While stirring constantly, gradually add the broth, cider, and half-and-half. 
11. Increase the heat to medium-high, add the bay leaves and thyme, and bring to a boil. 
12. Reduce to low, and simmer to blend the flavors, about 10 minutes. 
13. Remove the bay leaves and thyme twigs from the soup; discard. 
14. Remove the soup from the heat, and let cool slightly. 
15. Working in batches, purée in a blender; pour into a clean pot. 
16. Stir in the applejack. 
17. While off heat, gradually whisk in the cheese a handful at a time; continue whisking until all the cheese is melted. 
18. Place over medium-low heat, stir in 1 teaspoon salt and pepper to taste, and cook gently, stirring often, until heated through, about 10 minutes. 
19. Taste and adjust seasonings as needed; serve with fried shallots. 

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.