Pearl Onion & Cranberry Conserve

• 1 c. + 1 tsp. firmly packed brown sugar
• 1 c. water
• 2 cinnamon sticks
• 2 Tbls. chopped fresh ginger
• 1 tsp. grated lemon peel
• 1 10-ounce basket pearl onions (or use frozen)
• 2 1/2 Tbls. unsalted butter
• 1/8 tsp. salt
• 1/4 c. dried currents
• 3 Tbls. Madeira wine (or whatever red wine you have around)
• 1 tsp. red wine vinegar
• 2 c. fresh cranberries

1. Combine 1 cup sugar, water, cinnamon, ginger, and lemon peel in heavy medium saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside.
2. If using fresh onions, blanch in medium pot of boiling water 4 minutes. Drain and rinse under cold water. Peel onions. Omit this step if using frozen onions.
3. Melt butter in heavy large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes. Mix in salt and remaining 1 tsp. sugar. Add currents and stir 2 minutes. Add Madeira and vinegar and stir 1 minute longer. Add sugar mixture and 1 cup cranberries and cook 5 minutes, stirring often. Mix in 1 cup cranberries; cook until thickened, stirring often, about 5 minutes.
4. Discard cinnamon.
5. Cover and chill.
6. Let stand 30 minutes before serving.

water, cinnamon sticks, fresh ginger, onions, unsalted butter, salt, madeira wine, red wine vinegar, fresh cranberries

Taken from www.epicurious.com/recipes/member/views/pearl-onion-cranberry-conserve-1212021 (may not work)