| General Category : Sauces -Gravies-Glazes |
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| Food Group : Vegetables, Fruits |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Christmas |
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| Creamed onions and a cranberry dish are traditional members of the holiday table. Here, the two flavours are combined for an assertive side to accompany any of the roast birds. For a sweet sauce, increase the sugar by 2 tbsp (30 mL). |
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Ingredients
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4 cups (1 L) pearl onions (20 oz/600 g) |
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1 tbsp (15 mL) butter |
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2 cups (500 mL) cranberries |
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2 strips orange rind (each 3 inches/8 cm long) |
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1/2 cup (125 mL) orange juice |
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1/2 cup (125 mL) port |
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1/4 cup (60 mL) granulated sugar |
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Pinch salt |
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Half stick cinnamon (or 1/4 tsp/1 mL ground) |
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Preparation
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In pot of boiling water, blanch onions for 1 minute; drain and peel. In skillet, melt butter over medium-high heat; fry onions until golden, about 4 minutes. Transfer to saucepan with cranberries, orange rind and juice, port, sugar, salt and cinnamon; bring to boil. Reduce heat; cover and simmer until onions are tender, about 5 minutes.
Makes 10 servings, about 3 cups (750 mL).
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More Information
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| Tip: You can replace the port with dry red wine; increase sugar by 2 tbsp (30 mL). |
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Nutritional information
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| Per serving: about 74 cal, 1 g pro, 1 g total fat (1 g sat. fat), 14 g carb, 2 g fibre, 4 mg chol, 14 mg sodium. % RDI: 1% calcium, 1% iron, 1% vit A, 17% vit C, 4% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2006
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