Cranberry Sauce With Zesty Pearl Onions Recipes

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

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 SAUCE WITH ZESTY PEARL ONIONS

Steps:

• In deep 12-inch skillet, heat onions, brown sugar, and margarine or butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.
• Reduce heat to medium; add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt, and 1 cup water, and cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.

CRANBERRY SAUCE WITH PEARL ONIONS AND GOLDEN RAISINS

Steps:

• In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.

CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM

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 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.

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.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

SPICY CRANBERRY SAUCE

Steps:

• Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
• Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

CRANBERRY SAUCE WITH ZESTY PEARL ONIONS

Steps:

• In deep 12-inch skillet, heat onions, brown sugar, and margarine or butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.
• Reduce heat to medium; add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt, and 1 cup water, and cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.