Cranberry-Onion Jam
Photo Credit : Heath RobbinsFew chefs are more deeply connected to New England cooking than Jasper White. In November 1991, we asked him to produce a menu of Thanksgiving sides, which he did with serious attention to the historical record. Knowing that cranberries and onions were widely eaten in colonial America, he combined them into this sweet-savory Cranberry–Onion Jam. Be sure to let the onions caramelize fully—their sweetness makes the dish.
Yield:
about 3 pintsIngredients
2 tablespoons vegetable oil
2 pounds sweet white onions, sliced very thinly
1/4 cup cider vinegar
1/3 cup sugar
2 cups cranberries
Salt and freshly ground black pepper, to taste
Instructions
Heat a large skillet over medium-high heat and add the oil, then the onions. Let the onions cook without stirring 5 minutes; then stir, reduce the heat to medium-low, and continue cooking, stirring occasionally, until the onions are nicely caramelized, about 30 minutes.
Add the vinegar, sugar, and cranberries, and continue cooking until the cranberries have split their skins, about 10 minutes. Season with salt and pepper to taste.
