Confit Of Cranberries, Figs, and Baby Onions

Ingredients

8 ounces dried figs, quartered

2 inches dozen small white onions (about 1 inch diameter), blanced in boiling water 1 mi

1/4 cup sugar

1 package (12 ounces) fresh cranberries

Soak the figs in boiling water in a small bowl for 15 minutes.

Melt the butter in a heavy saucepan over medium-high heat.

Add the onions and stir to coat with butter.

Stir in the sugar and 1 tablespoon of the vinegar.

Cook, stirring constantly,just until the sugar caramelizes, about 2 minutes.

Stir in the remaining 3 tablespoons vinegar, 1 cup of the wine, and the figs with liquid.

Heat to boiling. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

Stir in another 1/2 cup wine and cook 15 minutes longer.

Stir in the cranberries and the remaining 1/2 cup wine.

Simmer, stirring occasionally, for 25 minutes.

Let cool to room temperature before serving.

The confit can be stored in the refrigerator; let warm to room temperature before serving.

Serve in place or along side traditional cranberry relish.

1.0 quart

Thursday, December 10, 2009 - 6:07pm