Onion Raisin Cranberry Confit

This Onion Raisin Cranberry Confit is a sophisticated balance of sweet, tart, and savory flavors. Small white onions are gently caramelized in butter and deglazed with white wine and vinegar, creating a rich base. Golden and dark raisins add chewy sweetness, while fresh cranberries provide a bright, acidic pop. The result is a thick, glossy spread that pairs beautifully with roasted meats, sharp cheeses, or as a unique accompaniment to holiday dinners. Its an excellent make-ahead recipe that improves in flavor as it sits.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 330.0

Dietary: Gluten-free, Vegetarian

Description

This Onion Raisin Cranberry Confit is a sophisticated balance of sweet, tart, and savory flavors. Small white onions are gently caramelized in butter and deglazed with white wine and vinegar, creating a rich base. Golden and dark raisins add chewy sweetness, while fresh cranberries provide a bright, acidic pop. The result is a thick, glossy spread that pairs beautifully with roasted meats, sharp cheeses, or as a unique accompaniment to holiday dinners. Its an excellent make-ahead recipe that improves in flavor as it sits.

Ingredients

2/3 cup Golden raisins
2/3 cup Dark raisins
2 pound Small white onions, blanched
6 Tablespoon Unsalted butter
1/2 cup Sugar
3/4 cup White wine vinegar
1 1/2 cup Dry white wine
3 cloves Garlic, minced
1/4 teaspoon Dried thyme, crumbled
1 teaspoon Salt, or to taste
1 2/3 cup Frozen cranberries, picked over
1 cup Water, or enough to cover solids

Directions

1
Soak the golden and dark raisins in 2 cups of hot water for 10 minutes to plump them up.
2
Drain the raisins, reserving the soaking liquid for later use.
3
In a large heavy saucepan, melt the butter over moderate heat.
4
Add the blanched small white onions and stir to coat them evenly with the melted butter.
5
Sprinkle the sugar over the onions and add 1 tablespoon of the white wine vinegar.
6
Cook the mixture, stirring constantly, until the sugar dissolves and begins to turn a golden caramel color.
7
Carefully add the remaining vinegar and the dry white wine, bringing the mixture to a boil for 2 minutes to deglaze the pan.
8
Add the drained raisins along with their reserved soaking liquid, minced garlic, thyme, salt, and 1 cup of water (or enough to just cover the solids).
9
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the onions are tender.
10
Uncover the pan and add the frozen cranberries.
11
Bring the mixture back to a boil and cook uncovered, stirring occasionally, for 15 to 30 minutes until the liquid reduces and the confit thickens.
12
Taste and adjust seasoning with additional salt if needed.
13
Transfer the confit to a bowl and let it cool to room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 330.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 19.5mg1%
Total Carbohydrate 84.3g29%
Dietary Fiber 6.8g28%
Sugars 68.7g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The confit may be made up to 3 days in advance. Keep it covered and chilled in the refrigerator.

Reheating: Reheat the confit in a saucepan over low heat, stirring gently, until the butter is just melted and the mixture is warmed through.

Serving: Serve the confit at room temperature for the best flavor release.

Yield: This recipe makes about 4 cups of confit.

Keywords: onion confit, cranberry relish, raisin chutney, vegetarian condiment, holiday side dish, white onion, white wine vinegar, caramelized onions, fruit and onion, make ahead recipe, gourmet spread, tart and sweet, preserved vegetables, cheese board, roast chicken topping, festive condiment, slow cooked, reduced sauce, herb infused

Read it online: https://www.chefs-mate.com/recipe/onion-raisin-cranberry-confit/