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Print this Recipe    Port Roasted Onions

Port-Roasted Onions with Cranberries and Rosemary

2 pkgs or pint baskets, 10 oz (284g) each of pearl onions
1/2 cup (125ml) fresh cranberries
1/4 cup (50ml) ruby port
1 tbsp (15 ml) brown sugar
1 tsp (5ml) finely chopped rosemary
1 tbsp (15ml) butter
salt and freshly ground pepper

Preheat oven to 375 (190C).

Blanch onions in a saucepan of boiling water for 2 minutes. Drain
and run under cold water. Remove stem ends and skins. Place in a
shallow baking dish large enough to hold onions in a single layer.

Add cranberries, Port, brown sugar and rosemary. Dot with butter
and season with salt and pepper.

Roast in oven, stirring occasionally. for about 35 minutes or until
onions are tender and sauce has esuced and is slightly thickened.
Serve warm or at room temperature.

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