Cranberry and Pearl Onion Sauce
rec.food.recipes/Robin Cowdrey (1997)
Yield: 3 1/2 cups

I usually follow the recipe on the cranberry package which has always worked but, if you would like to try something a little different.

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. (Sauce can be refrigerated for up to 3 days. Serve at room temperature.)