Cranberry Onion Jam Recipes

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ONION JAM



Onion Jam image

A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.

Provided by WENDYMARIE37

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h20m

Yield 32

Number Of Ingredients 6

¼ cup vegetable oil
½ cup white sugar
4 cups onion, coarsely chopped
¼ teaspoon salt
ground black pepper to taste
½ cup red wine vinegar

Steps:

  • Heat vegetable oil in a heavy skillet over medium heat.
  • Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
  • Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  • Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g

CARAMELIZED ONION JAM



Caramelized Onion Jam image

This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota

Provided by Taste of Home

Time 1h

Yield about 3-1/2 pints.

Number Of Ingredients 14

4 whole garlic bulbs
1 teaspoon canola oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

BALSAMIC CRANBERRY-ONION JAM



Balsamic Cranberry-Onion Jam image

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it's made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers.

Provided by Hannah Klinger

Time 1h15m

Yield Serves 16 (serving size: about 2 tbsp.)

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
4 cups chopped sweet onions
1 teaspoon kosher salt
1/4 cup honey
1/4 teaspoon black pepper
2 fresh thyme sprigs
1 (12-oz.) pkg. fresh or frozen cranberries, thawed
1 tablespoon balsamic vinegar

Steps:

  • Heat oil in a large heavy saucepan over medium. Add onions and salt; cover and cook 30 minutes or until caramelized. Add honey, pepper, thyme, and cranberries; cook, uncovered, 30 minutes or until cranberries break down and mixture is syrupy.
  • Remove pan from heat; discard thyme sprigs. Stir in vinegar.

Nutrition Facts : Calories 78, Carbohydrate 10 g, Fat 5 g, Fiber 1 g, Protein 0.0 g, SaturatedFat 1 g, Sodium 124 mg, Sugar 7 g, UnsaturatedFat 4 g

CRANBERRY CARAMELIZED RED ONION JAM



Cranberry Caramelized Red Onion Jam image

My mother makes the best Thanksgiving dinner (I know, yours does too) and that includes her cranberry sauce, which she properly molds in empty black bean cans for a decidedly old school look. Her recipe is simple, cranberries, water, sugar, and lemon zest. To say the least, I am intimidated by the whole Thanksgiving cooking feat and with the exception of baking the pies and making side dishes, I have not really assisted my mom in the kitchen for this holdiay. With this contest in my mind (which I have entered to late into) and Thanksgiving creeping up, I wanted to create a cranberry recipe that would complement my family's table but also be a new and refreshing taste. I am inclined to serve this with a dollop of cream fraiche on top or spread on toasted bread with a healthy smear of goat cheese or baked up with goat cheese much like a pizza and served at room temperature. I was also at a loss of what to call this. It is not really a chutney, not a sauce, not a compote, jam seemed to sum it up.

Provided by testkitchenette

Yield Makes 2 cups (to serve about 4-5 people)

Number Of Ingredients 13

1 cup dried pitted dates
1 cup dried figs
2 cups water
2 teaspoons extra virgin olive oil
1 large red onion, peeled, halved, and sliced into thin half moons
1/4 teaspoon salt
1/4 cup red wine
2 cups fresh cranberries, washed and picked over
soak water from figs and dates
1/2 teaspoon lemon zest
1 tablespoon honey
1/2 teaspoon salt
freshly squeezed lemon juice

Steps:

  • Bring water to a boil and remove. from heat. Put the figs and dates into the water and let rest for 20 minutes. In a medium skillet heat olive oil over medium heat and add the onions. Stir and cook until softened, add salt. Add wine, bring to a boil, reduce heat, cover partially, and cook onions until caramelized and sweet, adjusting seasoning if necessary. Your onions should be a red wine tinged soft tangled mess when you are done. Set aside.
  • In a large saucepan, add in soak water from figs and dates along with the cranberries and lemon zest. Bring to a boil and when the cranberries start to pop (about 8 minutes) and mixture bubbles, take off the heat. Strain and reserve almost all of the liquid (some stays with the fruit) and pulse in a food processor until chunky. Pour back into the saucepan and add in the honey and caramelized onions. Adjust for seasoning with salt and honey. You may need to add in a bit of the strained cranberry/fig/date liquid depending on how saucy you like your sauce. I like mine pretty chunky without any extra liquid. Serve at room temperature.

CRANBERRY ONION JAM



CRANBERRY ONION JAM image

Categories     Berry

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced onion, loosely packed (about 1/2 onion)
1 jalapeno, half the seeds removed, finely minced
1 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Calvados
2 cups fresh cranberries, about 7 1/2 ounces (see Note)
1/2 cup brown sugar
1/2 cup water
1/4 cup freshly squeezed orange juice

Steps:

  • Heat the olive oil in a medium sauce pan over medium heat. Add the onion, jalapeno, salt and a few turns of black pepper. Saute until onion is caramelized, about 15 minutes. Add the Calvados and cook until almost all the pan is almost dry, about 2 minutes. Add cranberries, brown sugar, water and orange juice. Bring to a boil, then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool, transfer to a container, cover and refrigerate up to 1 week. Note: If using frozen cranberries, make sure to bring them to room temperature before using.

CRANBERRY ONION JAM



Cranberry Onion Jam image

Provided by Amanda Hesser

Categories     dips and spreads

Time 40m

Yield 3 cups

Number Of Ingredients 6

2 tablespoons vegetable oil
2 pounds sweet onions, peeled and sliced as thinly as possible
1/4 cup cider vinegar
1/3 cup sugar
2 cups fresh cranberries
Sea salt and ground black pepper

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.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 20 grams, TransFat 0 grams

IN A CRANBERRY JAM



In a Cranberry Jam image

Provided by Alton Brown

Time 35m

Yield 1 cup

Number Of Ingredients 3

2 cups "Good Eats" Cranberry Sauce, recipe follows
4 ounces ginger ale
1 cup sugar

Steps:

  • Combine all the ingredients into a small, non-reactive saucepan.
  • Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

1 orange
31/2 cups fresh or frozen cranberries
2 cups sugar
2 cups water

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.

TYLER FLORENCE'S CRANBERRY-ONION JAM



Tyler Florence's Cranberry-Onion Jam image

This was part of his pork sandwich recipe # although it would be a good topper for any sandwich or burger. It was featured on Oprah's first Sandwich Showdown.

Provided by cookiedog

Categories     Berries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 onion, sliced
3 tablespoons dried cranberries
2 sprigs thyme
3 tablespoons balsamic vinegar
3 tablespoons apple juice
extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize-about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.

Nutrition Facts : Calories 23.3, Sodium 3.9, Carbohydrate 5.2, Fiber 0.5, Sugar 3.6, Protein 0.2

SAVORY BLUE CRANBERRY SHORTBREAD WITH CARAMELIZED ONION CRANBERRY JAM



Savory Blue Cranberry Shortbread with Caramelized Onion Cranberry Jam image

Cheesy shortbread rounds with chopped dried cranberries are topped with savory cranberry-onion jam for a festive party appetizer.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 15

8 ounces crumbled Stilton or Gorgonzola cheese, room temperature
½ cup unsalted butter, room temperature
1 ½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup Ocean Spray® Craisins® Original Dried Cranberries, coarsely chopped
¼ cup butter
1 ½ cups chopped yellow onion
1 cup Ocean Spray® Fresh or Frozen Cranberries
½ cup Ocean Spray® Cranberry Juice Cocktail
¼ cup packed light brown sugar
¼ cup red wine vinegar
¼ cup red wine
1 teaspoon chopped fresh rosemary leaves
½ teaspoon salt

Steps:

  • TO MAKE SHORTBREAD: Combine cheese and unsalted butter in large mixing bowl with paddle mixer or in food processor bowl; mix or process until creamy. Mix flour, kosher salt and pepper in small bowl. Add to cheese mixture, a little at a time, beating or pulsing just until mixture resembles coarse meal. Add dried cranberries; mix or process just until moist clumps start to form. (If dough is not coming together to form clumps, add 1 tablespoon water to dough and blend or process until moist clumps start to form.)
  • Transfer dough to large sheet of plastic wrap; knead gently with palms and heels of hands until dough holds together. Shape dough into 5 x 2 1/2-inch log. Wrap in plastic wrap; refrigerate 1 hour or up to 3 days.
  • TO MAKE JAM: Melt 1/4 cup butter in large skillet over medium-high heat. Add onion; saute for 15 to 18 minutes or until golden and tender. Stir in remaining jam ingredients; increase heat to high. Bring mixture to a boil. Reduce heat to medium; cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of loose jam. Set aside to cool.
  • Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone baking sheet.
  • Remove dough from refrigerator and unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets. Bake for 15 to 18 minutes or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve with jam.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 32.6 g, Cholesterol 53.4 mg, Fat 20.5 g, Fiber 0.9 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 577.4 mg, Sugar 14.1 g

CRANBERRY-ORANGE JAM



Cranberry-Orange Jam image

Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

5 navel oranges, scrubbed
2 cups cranberries
1 cup honey
1 cup plus 2 tablespoons sugar
1 teaspoon pectin

Steps:

  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
  • Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
  • Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.

CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM



Cranberry Sauce with Dried Cherries and Red Onion Jam image

Categories     Sauce     Fruit     Onion     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Cranberry     Cherry     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

2 tablespoons (1/4 stick) unsalted butter
2 cups chopped red onions
Pinch of salt
3/4 cup sugar
1 teaspoon Chinese five-spice powder*
1 12-ounce bag fresh cranberries (3 cups)
1 cup dried tart cherries
1/2 cup water
1 tablespoon red wine vinegar
*A spice blend that usually contains ground anise, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onions and pinch of salt. Sauté until soft but not brown, about 7 minutes. Add sugar and five-spice powder; stir until sugar dissolves, about 4 minutes. Add cranberries, cherries, 1/2 cup water, and vinegar. Bring to boil. Reduce heat to medium and simmer until most berries have popped, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Serve at room temperature.

CRANBERRY SAUCE WITH CARAMELIZED ONIONS



Cranberry Sauce With Caramelized Onions image

Okay, it's October, but I want Thanksgiving to be now so I can make this! Says the Good Housekeeping Magazine website about this recipe... "Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar -- a perfect match for tart cranberries! Use leftovers as a flavorful topper for turkey sandwiches." Good Housekeeping says that this sauce can be made up to 4 days ahead. (NOTE: I reworded the recipe a teeny bit)

Provided by CorriePDX

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 6

2 tablespoons margarine or 2 tablespoons butter
2 medium red onions (about 1 pound)
1 (12 ounce) bag cranberries
3/4 cup light brown sugar (packed)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

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.

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From farmersgirlkitchen.co.uk


CRANBERRY AND RED ONION RELISH RECIPE - EASY RECIPES
Wash and sterilise the jam jars, then place in a slightly warm oven Gas 1/ 100C. Melt the butter with the oil in a large pan, add the onions and cook over low heat for about 15 mins, stirring occasionally until softened.
From recipegoulash.cc


QUICK GARLIC-ONION JAM - BETTER HOMES & GARDENS
Step 1. In a large skillet heat butter over medium. Add sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool. Spread the jam over toasts and melted gruyère.
From bhg.com


BACON AND CRANBERRY ONION JAM | JAM RECIPE | OUR BEST …
2017-12-06 Instructions. In a large, heavy pan, cook the bacon until crisp. Remove the bacon from the pan, leaving as many drippings in the pan as possible, and drain on a paper towel. When cool, finely chop the bacon. Add the onions to the drippings in the pan and season with salt and red pepper flakes.
From ourbestbites.com


20+ FRESH CRANBERRY RECIPES TO MAKE THIS YEAR | MYRECIPES
2020-06-10 Sweet cherry preserves and fresh cranberries lend festive color and flavor to the pillowy layers of cake and homemade whipped cream. To make ahead, thaw the spice cake layers, and prepare the recipe through Step 3. Assemble trifle the morning of, and refrigerate. Remove 1 hour before serving.
From myrecipes.com


EASY HOMEMADE CRANBERRY JAM FOR THE HOLIDAYS - ALL WE EAT
Instructions. 1. Bring 1 cup of water and 1 cup sugar to a boil in a medium size pot. 2. Add 4 cups of cranberries, bring it all to a boil once again. 3. Squeeze juice out of 1 lemon (make sure no seeds fall out), cook for 7 minutes. The cranberries will be popping, most should be popped. 4.
From allweeat.com


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