Cranberry And Pearl Onion Sauce
3 cups pearl onions (1 lb)
2 tablespoons vegetable oil
3 cups cranberries
1 cup granulated sugar
3/4 cup water
1/4 cup currants or raisins
1/4 cup red wine vinegar
1 teaspoon grated orange rind
1/4 teaspoon cinnamon
1/4 teaspoon each salt and pepper
In pot of boiling water, boil onions for 3 minutes; drain and
refresh under cold water. Peel and trim, leaving root ends intact
so onions remain whole.
In large saucepan, heat oil over medium-low heat; cook onions,
stirring frequently, for 20 minutes. Add cranberries, sugar, water,
currants, vinegar, orange rind, cinnamon, salt and pepper; bring
to boil. Reduce heat and simmer, stirring occasionally, for 15
minutes or until sauce has thickened slightly and onions are tender.
Let cool and transfer to covered container.
Yield: 3-1/2 cups