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
- 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.
- 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.
- Add raisins and dates to a small bowl, and cover with 2 cups boiling water. Allow to stand uncovered for 10-15 minutes.
- Add the remaining vinegar and wine to the pot, and bring to a rolling boil for 2 minutes, stirring constantly.
- 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.
- Add the Grand Marnier, stir to combine, then remove from heat.
- 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.
- Category: Thanksgiving
- Method: Stovetop, Canning
- Cuisine: Dips and Spreads
Keywords: cranberry sauce, cranberry, Thanksgiving, onion