Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Pearl Onions with Cranberries

Pearl Onions with Cranberries Recipe

Pearl Onions with Cranberries

Homemakers Best Tested
By
Andrew Chase
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).

Ingredients

4 cups  (1 L)  pearl onions (20 oz/600 g)
1 tbsp  (15 mL)  butter
2 cups  (500 mL)  cranberry
2 strips orange rind (each 3 inches/8cm long)
1/2 cup  (125 mL)  orange juice
1/2 cup  (125 mL)  port
1/4 cup  (60 mL)  granulated sugar
Pinch salt
Half stick cinnamon (or 1/4 tsp/1 mL ground)

Preparation

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).

More Information

Tip: You can replace the port with dry red wine; increase sugar by 2 tbsp (30 mL).  

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Source

Homemakers Magazine: Dec./Jan. 2006

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