1990s Recipes + Menus
Cranberry Sauce with Pearl Onions and Golden Raisins
Makesabout 4 cups
November 1990
- 1 cup sugar
- 10 oz pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
- 1/2 cup golden raisins
- a 1-pound bag of cranberries, picked over
-
In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.
- Keywords
- zanne stewart,
- thanksgiving,
- fall,
- vegetarian,
- fruit
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