Cranberry And Pearl Onion Conserve Recipes

CRANBERRY PEARL ONIONS

Steps:

• In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel., In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy.

CRANBERRY RELISH WITH PEARL ONIONS

Steps:

• Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.

PEAR CRANBERRY CONSERVE

Steps:

• In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency).
• Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight.
• Process jars in a water bath canner for 10 minutes.

CRANBERRY ONION JAM

Steps:

• Heat a large sauté pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.
• Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.
• Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving.

PEARL ONION & CRANBERRY CONSERVE

Steps:

• Combine 1 cup sugar, water, cinnamon, ginger, and lemon peel in heavy medium saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside. If using fresh onions, blanch in medium pot of boiling water 4 minutes. Drain and rinse under cold water. Peel onions. Omit this step if using frozen onions. Melt butter in heavy large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes. Mix in salt and remaining 1 tsp. sugar. Add currents and stir 2 minutes. Add Madeira and vinegar and stir 1 minute longer. Add sugar mixture and 1 cup cranberries and cook 5 minutes, stirring often. Mix in 1 cup cranberries; cook until thickened, stirring often, about 5 minutes. Discard cinnamon. Cover and chill. Let stand 30 minutes before serving.

CRANBERRY SAUCE WITH CARAMELIZED ONIONS

Steps:

• Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
• When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
• Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

CRANBERRY AND PEARL ONION CONSERVE

Steps:

• combine first 5 ingredients in heavy saucepan over med-high heat. cook til syrupy, about 12 mins. use frozen onions or blanch fresh onions in boiling water for 4 mins.drain, rinse under cold water and peel. melt butter in large skillet on med-high heat.saute onions until starting to brown, 6-12 mins. add salt, 1 tsp. sugar and currents and stir 2 mins. add madiera and vinegar, stir 1 min. add sugar sauce and 1 cup cranberries, cook 5 mins. add rest of cranberries, cook 5 more mins. discard cinnimin, cover and chill. let stand 20 mins. before searving.