Cranberry And Pearl Onion Conserve

• 1 cup + 1 tsp. packed golden brown sugar
• 1 cup water
• 2 cinnamon sticks
• 1 tbs. chopped fresh ginger
• 1 tsp. grated lemon peel
• 1 10 oz. basket pearl onions*
• 2 1/2 tbs. sweet butter
• 1/8 tsp. salt
• 1/4 cup dried currents
• 3 tbs. madiera**
• 1 tsp.red wine vinegar
• 2 cups cranberries
• *or frozen pearl onions
• **I have also substituted wine, cognac and a really great dark rum.

1. combine first 5 ingredients in heavy saucepan over med-high heat. cook til syrupy, about 12 mins.
2. use frozen onions or blanch fresh onions in boiling water for 4 mins.drain, rinse under cold water and peel.
3. melt butter in large skillet on med-high heat.saute onions until starting to brown, 6-12 mins.
4. add salt, 1 tsp. sugar and currents and stir 2 mins.
5. add madiera and vinegar, stir 1 min.
6. add sugar sauce and 1 cup cranberries, cook 5 mins.
7. add rest of cranberries, cook 5 more mins.
8. discard cinnimin, cover and chill. let stand 20 mins. before searving.

water, cinnamon sticks, fresh ginger, basket pearl onions, sweet butter, salt, vinegar, cranberries, wine

Taken from www.epicurious.com/recipes/member/views/cranberry-and-pearl-onion-conserve-50059221 (may not work)