Special equipment: a 6-inch square of cheesecloth; a piece of butcher's twine
Put the jalapeno in a small bowl of ice water for 2 minutes. Drain. Make a sachet by putting the jalapeno, allspice, bay leaf, cinnamon stick and chamomile in the cheesecloth and tying it closed with butcher's twine.
Put the brown and granulated sugars in a medium saucepan over medium-high heat and heat, stirring occasionally, until melted. Add the Riesling, bring the mixture to a simmer and cook, stirring, until the sugar dissolves. Add the cranberries, orange zest and juice and salt, and reduce to a simmer. Cook, stirring occasionally, until the cranberries start to release their liquid, about 5 minutes.
Add the sachet and simmer, stirring occasionally, until the berries are soft and the flavors begin to marry, about 15 minutes.
Remove and discard the sachet. The compote may be served at room temperature or chilled. It will keep, covered and refrigerated, for 2 weeks.
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