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Cranberry & Caramelized Onion Sauce

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Cranberry & Caramelized Onion Sauce
featuring Michel Nischan
Posted 11/28/08
Featuring Michel
Rating:
Not yet rated
Views: 696
Venues: Produce & All Things Green
Spices & Herbs
Wine Cellar
Categories: Cinnamon
Countries
Fruit
Types
Vegetables
Sub Categories: Apples
Citrus Fruit
Cranberries
Germany
Onion Family
White
Keywords: Cranberries, apple juice, orange juice, Riesling, cinnamon sticks, honey, onion, grapeseed oil, Michel Nischan, Homegrown Pure & Simple
Servings: 4-6
Cookbook Title: Homegrown: Pure and Simple Icon-buy-me
Description:

Celebrate the tiny, tart berry for its culinary versatility and its impressive health benefits. This condiment is made with caramelized onions, one of my favorite ways to add sweet-ness to a dish. I also sweeten the berries with apple juice, orange juice and a little honey. This is plenty sweet for the kids, and if you’re concerned about the wine, don’t be. Much of the alcohol burns off and leaves only a lovely subtle flavor behind. The most obvious way to serve this sauce is alongside a holiday turkey, but it’s also fantastic served with ham, pork chops, or roast chicken. You can also use it as a glaze for pork, chicken, or goose, or stir it into pan gravies, add it to vinaigrettes, spread it on toast, and toss it with salads.

Ingredients:

2 cups Cranberries

2 cups freshly pressed apple juice (or apple cider)

1 cup fresh orange juice

1 cup dry Riesling wine

2 cinnamon sticks

1 teaspoon local honey, more if needed

2 tablespoons grapeseed or canola oil

1 yellow or white onion, thinly sliced

salt and freshly ground black pepper

Preparation:

  1. In a large, nonreactive saucepan, combine the cranberries, apple juice, orange juice, Riesling, and cinnamon sticks and bring to a slow boil over medium heat.  Reduce the heat to low, cover, and simmer gently for 7 to 8 minutes, or until the cranberries soften and some pop open.  Taste the cranberries and sweeten with a little honey if they are too tart.  Cover and set aside to keep warm.

  2. In  a sauté pan, heat the oil over medium heat until it ripples, which indicates it’s hot.  Add the 1 teaspoon honey and the onion slices, sprinkle with salt and pepper, and cook, stirring occasionally, for 6 to 8 minutes, or until translucent and browned.

  3. Add the onion to the cranberries, mix well, and taste and adjust the seasoning with salt, pepper, and more honey, if necessary.  Serve warm or at room temperature.  To store, spoon into a plastic or glass container, cover tightly, and refrigerate for up to 3 days.

 

© Michel Nischan, Homegrown Pure and Simple (Chronicle Books, 2005)

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