Cranberry-Onion Confit

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Appears in Cook's Illustrated November/December 1994

Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

SERVES Makes about 3 cups

TIME 1½ hours

WHY THIS RECIPE WORKS

We wanted a condiment to serve with rich meats, game, pork, and turkey and this cranberry-onion confit recipe fit the bill. It refrigerates well but should be served at room temperature.

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