Cranberry Onion Jam Recipes

CRANBERRY ONION JAM

Steps:

• Heat a large sauté pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.
• Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.
• Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes. Season with salt and pepper to taste. Allow to cool before serving.

TYLER FLORENCE'S CRANBERRY-ONION JAM

Steps:

• Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize-about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.

CRANBERRY ONION JAM

Steps:

• Heat the olive oil in a medium sauce pan over medium heat. Add the onion, jalapeno, salt and a few turns of black pepper. Saute until onion is caramelized, about 15 minutes. Add the Calvados and cook until almost all the pan is almost dry, about 2 minutes. Add cranberries, brown sugar, water and orange juice. Bring to a boil, then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool, transfer to a container, cover and refrigerate up to 1 week. Note: If using frozen cranberries, make sure to bring them to room temperature before using.