Confit Of Cranberries, Figs, and Baby Onions
By: Yuna Wu
Published: Thursday, December 10, 2009 - 6:07pm

Ingredients




8 ounces dried figs, quartered
1 cup boiling water
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
2 cups dry white wine
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.

About


Serve in place or along side traditional cranberry relish.