Cranberry and Onion Confit

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         FOOD FUNNY
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Here's another from Rosemary Zwick:

I was helping a friend of mine with his roadside farm stand when a man
stopped by and asked how much the eggs were.

"Sixty cents for the small, seventy cents for the medium, ninety cents
for the large and thirty cents for the cracked ones," I answered.

"All right," he said, "crack me a dozen of the large ones."

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            TODAY'S RECIPE
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This sweet and sour relish is a welcome change from the often too sweet
preparations that accompany the holiday turkey. This is also great with
pork and goose, and don't forget to put a little on the leftover turkey sandwiches.

Cranberry and Onion Confit

6 Tbs (90 ml) butter
4 large onions, thinly sliced
1/2 cup (125 ml) sugar
2 cups (500 ml) whole fresh cranberries
1 cup (250 ml) red wine
1/4 cup (60 ml) balsamic or red wine vinegar
Salt to taste

Heat the butter in a non-reactive pot over medium-low heat and cook the
onions until very soft, about 30 minutes. Increase the heat to
medium-high and add the sugar. Cook, stirring frequently, until the
onions are golden brown, about 15 minutes. Add the remaining ingredients
and bring to a boil. Simmer partially covered until most of the liquid
is evaporated and the mixture has a jam-like consistency, about 25
minutes. Serve warm or at room temperature.
Makes about 3 cups (750 ml).
Received on Mon Nov 12 18:05:30 2007