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Thanksgiving: Canadian Cranberry Confit

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"My friend Al Cummings prevailed upon me from his office in Toronto to include this recipe in my cookbook. When I told him that I already had a surfeit of wonderful cranberry recipes, he pleaded with me to make room for just one more since this confit always leaves fellow Torontonians 'crying for more!' Since I know far better than to question any of Al's epicurean passions, I concocted a batch of this tart and tangy cranberry confit in my kitchen posthaste. Al, of course, did not lead me astray, and I am delighted to present my adaptation of the recipe as an alluring alternative to sweet cranberry relishes."

List of Ingredients

â—¦ 1 ½ pounds white pearl onions
â—¦ â…” cup golden raisins
â—¦ â…” cup dark raisins
â—¦ 2 cups boiling water
â—¦ 6 tablespoons (¾ stick) unsalted butter
â—¦ ½ cup sugar
â—¦ ½ cup balsamic vinegar
â—¦ 1 ½ cups dry red wine
â—¦ 3 cloves garlic, minced
â—¦ ½ teaspoon dried thyme
â—¦ ½ teaspoon salt
â—¦ 12 ounces fresh cranberries


Recipe

Trim the onions, leaving the skins on. Drop the onions into a large pot of boiling water and cook 30 seconds. Drain and slip the onions out of their skins as soon as they are cool enough to handle.

Combine the raisins in a small bowl, cover with the 2 cups of boiling water, and let stand 10 minutes.

Melt the butter in a large heavy saucepan over medium heat and stir in the onions. Add the sugar and 1 tablespoon of the vinegar. Cook, stirring constantly, until the sugar is dissolved and beginning to caramelize, about 5 minutes. Add the remaining vinegar and the wine; bring to a boil and continue to boil 2 minutes. Add the raisins with soaking liquid, the garlic, thyme, and salt. Simmer the mixture covered until the onions are tender, about 45 minutes.

Add the cranberries to the pan. Simmer, uncovered, stirring occasionally, until the cranberries are cooked and the confit has thickened, 20 to 25 minutes. Let the confit cool and serve at room temperature. Store any leftover confit in the refrigerator but be sure to bring it back to room temperature before serving.

Makes about 4 cups