CRANBERRY ONION JAM2 tablespoons vegetable oil 2 pounds sweet onions, peeled and sliced as thinly as possible 1/4 cup cider vinegar 1/3 cup sugar 2 cups fresh cranberries Sea salt and ground black pepper (to taste) Heat a large saute pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes. Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn. Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving. Makes 3 cups Adapted from source: Jasper White's Cooking from New England
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