Pearl onions with cranberry

Pungent yet sweet, this relish is a hybrid of two traditional turkey accompaniments: cranberry sauce and creamed pearl onions. Serve on the side with meatballs or a cheeseboard.
By epicure
Published on Tuesday, 23 Jul 2013
Cuisine
French
Type of Meal
Sides
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 6
Prep time 20 minutes

Cook time 30 minutes

200g fresh white pearl onions, peeled and whole
100g fresh cranberries
80g brown sugar
2 cups white wine
pinch salt
4 tbsp sugar
1 cinnamon stick
1 cup water
½ can cranberry jam

  • Combine all ingredients except for the water and cranberry jam in a pot. Turn on high heat for 1-2 minutes to let the alcohol burn off
  • Add in the water and simmer to a boil for approximately 20 minutes.
  • Finally, add in the canned cranberry and simmer the mixture further for 3-5 minutes.

BOTTLING GUIDE:

  • Bring a pot of water to full boiling point.
  • Place your jar and cap for bottling in the water (pickling jars with seals and rubber rings on the interiors of their caps are available at ToTT Store)
  • Let the water boil for 1-2 minutes. Turn off heat.
  • Carefully remove the jar and cap with tongs, avoiding the inside of the bottle and cap (do not attempt to use a dry cloth to clean it)
  • If you need it to dry quickly, you can use a hairdryer on high to blow it dry
  • Add in your jam mixture, leaving a 1.5cm—2cm gap to the cap before capping the jar tightly.
  • Reboil the pot of water, submerging the entire jam jar in the water.
  • The moment the jar cap makes a ‘pop’ sound, remove the jar carefully, wipe it dry and leave it to cool.