+

Step 1:

  • Raisins, golden 0.67 cup
  • Raisins, dark 0.67 cup
  • Water, warm 1 cup
  • Frozen peeled white pearl onions, defrosted 1 bag (14 oz)
  • Unsalted butter 4 oz

Step 2:

  • Sugar 0.5 cup
  • Apple cider vinegar 0.06 cup

Step 3:

  • Apple cider vinegar 0.44 cup
  • dry white wine 0.75 cup
  • Orange juice, fresh 0.33 cup

Step 4:

  • Raisins, golden
  • Raisins, dark
  • Water, warm
  • Cinnamon, sticks 1 pc
  • Fresh thyme, chopped 0.5 t.
  • Garlic clove, minced 3 cloves
  • Kosher salt 1 tsp

Step 5:

  • Cranberries, whole, fresh 2 cups
  1. Step 1:

    Soak the raisins in the warm water. In a large saucepan, combine onions and butter and cook on medium high heat until butter is melted.
  2. Step 2:

    Add sugar, vinegar and cook on high heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes.
  3. Step 3:

    Add remaining vinegar, wine and orange juice and boil for 2 minutes.
  4. Step 4:

    Add raisins with soaking water, cinnamon stick, thyme, garlic and salt. Bring to a boil, then reduce to a simmer and cook, covered, for 1 hour.
  5. Step 5:

    Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm.
  6. Chef Dana’s Tips:

    • Adjust the seasoning or consistency if necessary. If you have a tart batch of cranberries, you may need to add a little more sugar. Add water to make it thinner (it will thicken as it cools) or cook longer to make it thicker.
    • This recipe can be made a day in advance. Reheat in a saucepan on low until warm.
    • The sweet and tart flavors make this a perfect complement for turkey, but it’s also delicious with chicken or roasted pork.
+