Pearl Onions with Cranberries

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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).

Serving(s): 10

Nutritional Information
Per serving: about
Calories	74
Protein	1 g
Fat (total)	1 g
Sat. Fat	1 g
Carbohydrate	14 g
Fibre	2 g
Cholesterol	4 mg
Sodium	14 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin A	1 % RDI
Vitamin C	17 % RDI
Folate	4 % RDI

Also in this menu:

Christmas dinner 3 ways

Source

Homemakers Magazine: Dec./Jan. 2006

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