Pearl Onions with Cranberries
- Vegetable recipes
- Heart-healthy
- Peanut free
- Low calorie
Creamed onions and a cranberry dish are traditional members of the holiday table. Here, the two flavours are combined for an assertive side to accompany any of the roast birds. For a sweet sauce, increase the sugar by 2 tbsp (30 mL).
Ingredients
- 4 cups (1 L) pearl onions (20 oz/600 g)
- 1 tbsp (15 mL) butter
- 2 cups (500 mL) cranberry
- 2 strips orange rind (each 3 inches/8cm long)
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) port
- 1/4 cup (60 mL) granulated sugar
- Pinch salt
- Half stick cinnamon (or 1/4 tsp/1 mL ground)
Preparation
In pot of boiling water, blanch onions for 1 minute; drain and peel. In skillet, melt butter over medium-high heat; fry onions until golden, about 4 minutes. Transfer to saucepan with cranberries, orange rind and juice, port, sugar, salt and cinnamon; bring to boil. Reduce heat; cover and simmer until onions are tender, about 5 minutes.
Makes 10 servings, about 3 cups (750 mL).
More Information
Tip: You can replace the port with dry red wine; increase sugar by 2 tbsp (30 mL).
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