Confit Of Cranberries, Figs, and Baby Onions

Ingredients

8 ounces dried figs, quartered
5 tablespoons unsalted butter
2 inches dozen small white onions (about 1 inch diameter), blanced in boiling water 1 mi
1/4 cup sugar
4 tablespoons balsamic vinegar
1 package (12 ounces) fresh cranberries

Preparation

1
Soak the figs in boiling water in a small bowl for 15 minutes.
2
Melt the butter in a heavy saucepan over medium-high heat.
3
Add the onions and stir to coat with butter.
4
Stir in the sugar and 1 tablespoon of the vinegar.
5
Cook, stirring constantly,just until the sugar caramelizes, about 2 minutes.
6
Stir in the remaining 3 tablespoons vinegar, 1 cup of the wine, and the figs with liquid.
7
Heat to boiling. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.
8
Stir in another 1/2 cup wine and cook 15 minutes longer.
9
Stir in the cranberries and the remaining 1/2 cup wine.
10
Simmer, stirring occasionally, for 25 minutes.
11
Let cool to room temperature before serving.
12
The confit can be stored in the refrigerator; let warm to room temperature before serving.

Tools

About

Serve in place or along side traditional cranberry relish.

Yield:

1.0 quart

Added:

December 10, 2009

Creator:

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