Onion Raisin Cranberry Confit
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Onion Raisin Cranberry Confit
  Onion    Cranberry    Raisins    Confit  
Last updated 6/12/2012 12:45:27 AM. Recipe ID 5253. Report a problem with this recipe.
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      Title: Onion raisin cranberry confit
      Yield: 4 Cups
    2/3 c  Golden raisins
    2/3 c  Dark raisins
      2 lb Small white onions, blanched
           -in boiling water for 30
           -seconds and peeled
      6 tb Unsalted butter
    1/2 c  Sugar
    3/4 c  White wine vinegar
  1 1/2 c  Dry white wine
      3    Garlic cloves, minced
    1/4 ts Dried thyme, crumbled
      1 ts Salt, or to taste
  1 2/3 c  Frozen cranberries, picked
  In a small bowl let the raisins soak in 2 cups hot water for 10
  minutes. SAVE THE LIQUID
  In a large heavy saucepan cook the onions in the butter over moderate
  heat, stirring, until they are coated well with the butter, add the
  sugar and 1 Tablespoon of the vinegar, and cook the mixture,
  stirring, until the sugar is dissolved and turns a golden caramel.
  Add the remaining 11 Tablespoons vinegar and the wine and boil the
  mixture for 2 minutes.
  Add the raisins with the soaking liquid, the garlic, the thyme, the
  salt, and 1 cup water, or enough to just cover the solids, bring the
  liquid to a boil, and simmer the onions covered, for 1 hour, or until
  they are tender.
  Add the cranberries and boil the mixture, uncovered, stirring
  occasionally, for 15 to 30 minutes or until the liquid is reduced and
  the confit is thickened. Season the confit with salt, transfer it to
  a bowl, and let it cool.
  The confit may be made up to 3 days in advance and kept covered and
  chilled.  Reheat the confit in a saucepan over low heat, stirring,
  until the butter is just melted. Serve the confit at room
  temperature. Makes about 4 cups.

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Recipe ID 5253 (Apr 03, 2005)

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