| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Frozen pearl onions; thawed |
| 2 |
tb |
Butter |
| 1/4 |
c |
Sugar |
|
|
Salt and pepper to taste |
| 1 |
c |
Fresh cranberries |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
This holiday dish is as tasty as it is lovely. Tiny onions are the pearls
and cranberries are the rubies in this wonderful dish I adapted from a
recipe in Jane Brody's Good Food Gourmet.
Preheat oven to 400 degrees fahrenheit. Melt the butter in a large skillet
and add the thawed, drained onions in a single layer. Cook, shaking pan to
roll onions until lightly browned. Add the sugar, salt, and pepper and stir
well until sugar is dissolved. Stir in cranberries and the broth. Transfer
to a glass baking dish and bake uncovered about 30 minutes. Can be prepared
no more that 8 hours in advance (or the cranberries will turn it all red).
Yield: 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson
<lynnn@erols.com> on Nov 25, 1997
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