clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jars filled with a maroon confit, with handwritten labels that say "Aug 18" and "Cranberry-Onion Confiture," on a patterned kitchen towel.

Cranberry Onion Confiture with Grand Marnier

  • Author: Lorna Kring
  • Total Time: 1 hour 55 minutes
  • Yield: 5 cups 1x


For a savory twist to a holiday standard, try this thick and rich cranberry onion confiture – it’s the perfect condiment for poultry.


  • 6 tablespoons unsalted butter (3/4 stick)
  • 4 large onions, thinly sliced and chopped (about 6 cups)
  • 3 cloves garlic, minced
  • 1/2 cup packed brown sugar
  • 1/4 cup balsamic vinegar, divided
  • 2/3 cup dates, pitted and coarsely chopped
  • 2/3 cup Thompson (dark) raisins
  • 2 cups boiling water
  • 1 cup red wine
  • 2 cups whole cranberries, fresh or frozen
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon ground allspice
  • 3/4 teaspoon chili pepper flakes
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme (or 1.5 teaspoons fresh, minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup peeled and diced tart green apple (optional, but adds a nice texture)
  • 1/4 cup Grand Marnier, or orange liqueur of choice


  1. In a large non-reactive pan, melt the butter over medium heat, then stir in the onions and garlic. Reduce to medium-low heat and cook until the onions are very soft, stirring occasionally, for about 30 minutes.
  2. Increase heat to medium and add the brown sugar and 1 tablespoon vinegar. Stir often until the onions caramelized to a deep golden brown, about 15 minutes.
  3. Add raisins and dates to a small bowl, and cover with 2 cups boiling water. Allow to stand uncovered for 10-15 minutes.
  4. Add the remaining vinegar and wine to the pot, and bring to a rolling boil for 2 minutes, stirring constantly.
  5. Add raisins and dates with 1/2 of their liquid, as well as the cranberries, orange zest, allspice, chili flakes, cinnamon, cloves, ginger, thyme, salt, and pepper. Stir well to combine, and bring just to a boil. Reduce heat, cover partially, and stir occasionally while continuing to simmer for about 30-40 minutes, or until the liquid is absorbed and the chutney has a thick, jam-like consistency. In the last 15 minutes of cooking, stir in the apple, if using.
  6. Add the Grand Marnier, stir to combine, then remove from heat.
  7. If canning, ladle into prepared 4 or 8-ounce jars, leaving 1/2 inch of head room. Wipe the rims with a clean, damp cloth. Set the lids and screw bands in place and process for 10 minutes in a boiling water bath. Otherwise, store in jars or airtight containers of choice, in the refrigerator or freezer.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 40 minutes
  • Category: Thanksgiving
  • Method: Stovetop, Canning
  • Cuisine: Dips and Spreads

Keywords: cranberry sauce, cranberry, Thanksgiving, onion