posted by Mai 11-07-102 12:45 PM
Pearl Onion and Cranberry Conserve
1 cup plus 1 teaspoon firmly packed golden brown sugar
1 cup water
2 cinnamon sticks
1 tablespoon chopped peeled fresh ginger
1 teaspoon grated lemon peel
1 (10-ounce) basket pearl onions
2 1/2 tablespoons unsalted butter
1/8 teaspoon salt
1/4 cup dried currants
3 tablespoons Madeira
1 teaspoon red wine vinegar
2 cups cranberries
Combine 1 cup sugar, water, cinnamon, ginger and lemon peel in heavy saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside.
Blanch onions in medium pot of boiling water 4 minutes. Drain, rinse under cold water. Peel 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 teaspoon sugar. Add currants 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, chill. (Can be made 1 week ahead). Let stand 30 minutes before serving.