Steps:
- 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. 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. 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. Discard cinnamon. Cover and chill. Let stand 30 minutes before serving.
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