Pearl Onion And Cranberry Conserve Recipes

Steps:

• In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

Steps:

• Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
• Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

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.

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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.

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.

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

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.