Cranberry and Pearl Onion Sauce
The Christmas feast. And what a feast! The best dinner of the year, the kind that everyone looks forward to, with turkey and trimmings. Festive dark red cranberry sauce dotted with pearl onions and currants deliciously complements the turkey.
Servings: 3-1/2 cups (875 mL).
Ingredients:
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3 cups (750 mL) pearl onions (1 lb/500 g)
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) cranberries
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) water
1/4 cup (50 mL) currants or raisins
1/4 cup (50 mL) red_wine_vinegar
1 tsp (5 mL) grated orange rind
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) each salt and pepper
Preparation:
In pot of boiling water, boil onions for 3 minutes; drain and refresh under cold water. Peel and trim, leaving root ends intact so onions remain whole.
In large saucepan, heat oil over medium-low heat; cook onions, stirring frequently, for 20 minutes. Add cranberries, sugar, water, currants, vinegar, orange rind, cinnamon, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes or until sauce has thickened slightly and onions are tender. Let cool and transfer to covered container. (Sauce can be refrigerated for up to 3 days. Serve at room temperature.)
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