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Prepare Raisins and Caramelize Onions

  • Raisins, golden 1 Tbsp
  • Raisins, dark 1 Tbsp
  • Water, warm 1 cup
  • Frozen peeled white pearl onions, defrosted 1 bag (14 oz)
  • Unsalted butter 4 oz
  • Sugar 0.5 cup
  • Apple cider vinegar 0.5 cup
  • Dry white wine 0.75 cup
  • Orange juice, fresh 0.33 cup
  • Cinnamon, sticks 1 piece
  • Fresh thyme, chopped 0.5 tsp
  • Garlic clove, minced 3 cloves
  • Kosher salt 1 tsp

Finish the Chutney

  • Cranberries, whole, fresh 2 cups
  1. Prepare Raisins and Caramelize Onions

    • Soak the raisins in the warm water.
    • In a large saucepan, combine onions and butter and cook on medium heat until butter is melted.
    • Add sugar, 1 Tbsp vinegar and cook onmedium heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes.
    • Add remaining vinegar, wine and orange juice and boil for 2 minutes.
    • 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.
  2. Finish the Chutney

    • Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm.
    • 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.

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