| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Onions; sliced thin |
| 1/3 |
c |
Sugar |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 2 |
ts |
Minced garlic |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Water |
| 2 |
c |
Cranberries; picked over |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Chopped dried apricots |
INSTRUCTIONS
In a skillet cook the onions and the sugar in the butter over moderate
heat, stirring, until the onions are pale golden, add the garlic, and
cook the mixture, stirring, for 1 minute. Stir in the vinegar, the
water, the cranberries, and the salt and cook the mixture, stirring
for 10 to 15 minutes, or until the berries have burst and are
softened. Stir in the apricots and cook the confit for 1 minute. The
confit keeps, covered and chilled, for 2 weeks. Serve the confit warm
or at room temperature.
Yield: 3 1/2 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9229
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””