Cranberry-Onion Confit

Name: Cranberry-Onion Confit
Ingredients: 6 tablespoons, unsalted butter; 4 , large onions (2 1/2 pounds), thinly sliced (7 cups); 1/2 cup, granulated sugar; 2 cups, fresh cranberries, picked through; 1 cup, red wine; 1/4 cup, red wine vinegar; 3 tablespoons, grenadine (optional); 1 teaspoon, table salt

Vegetables
Fruit
Make Ahead
Condiments

Appears in Cook's Illustrated November/December 1994

Cranberries can go way beyond the standard sauce—try them in a flavorful confit, butter, chutney, or relish.

SERVES Makes about 3 cups

TIME 1½ hours

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