Best Cranberry Onion Jam Recipes

CRANBERRY ONION JAM

Cranberry Onion Jam image

Provided by Amanda Hesser

Time 40m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 pounds sweet onions, peeled and sliced as thinly as possible
1/4 cup cider vinegar
1/3 cup sugar
2 cups fresh cranberries
Sea salt and ground black pepper

Steps:

Heat a large sauté pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.
Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.
Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 20 grams, TransFat 0 grams

CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM

Cranberry Sauce with Dried Cherries and Red Onion Jam image

Categories Sauce Fruit Onion Side Sauté Christmas Thanksgiving Vegetarian Cranberry Cherry Fall Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons (1/4 stick) unsalted butter
2 cups chopped red onions
Pinch of salt
3/4 cup sugar
1 teaspoon Chinese five-spice powder*
1 12-ounce bag fresh cranberries (3 cups)
1 cup dried tart cherries
1/2 cup water
1 tablespoon red wine vinegar
*A spice blend that usually contains ground anise, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Steps:

Melt butter in heavy medium saucepan over medium heat. Add onions and pinch of salt. Sauté until soft but not brown, about 7 minutes. Add sugar and five-spice powder; stir until sugar dissolves, about 4 minutes. Add cranberries, cherries, 1/2 cup water, and vinegar. Bring to boil. Reduce heat to medium and simmer until most berries have popped, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Serve at room temperature.

TYLER FLORENCE'S CRANBERRY-ONION JAM

Tyler Florence's Cranberry-Onion Jam image

This was part of his pork sandwich recipe # although it would be a good topper for any sandwich or burger. It was featured on Oprah's first Sandwich Showdown.

Provided by cookiedog

Categories Berries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 onion, sliced
3 tablespoons dried cranberries
2 sprigs thyme
3 tablespoons balsamic vinegar
3 tablespoons apple juice
extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize-about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.

Nutrition Facts : Calories 23.3, Sodium 3.9, Carbohydrate 5.2, Fiber 0.5, Sugar 3.6, Protein 0.2

CRANBERRY ONION JAM

CRANBERRY ONION JAM image

Categories Berry

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup sliced onion, loosely packed (about 1/2 onion)
1 jalapeno, half the seeds removed, finely minced
1 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Calvados
2 cups fresh cranberries, about 7 1/2 ounces (see Note)
1/2 cup brown sugar
1/2 cup water
1/4 cup freshly squeezed orange juice

Steps:

Heat the olive oil in a medium sauce pan over medium heat. Add the onion, jalapeno, salt and a few turns of black pepper. Saute until onion is caramelized, about 15 minutes. Add the Calvados and cook until almost all the pan is almost dry, about 2 minutes. Add cranberries, brown sugar, water and orange juice. Bring to a boil, then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool, transfer to a container, cover and refrigerate up to 1 week. Note: If using frozen cranberries, make sure to bring them to room temperature before using.