Savory Blue Cranberry Shortbread With Caramelized Onion Cranberry Jam Recipes

CRANBERRY ONION JAM

Cranberry Onion Jam image

Provided by Amanda Hesser

Time 40m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 pounds sweet onions, peeled and sliced as thinly as possible
1/4 cup cider vinegar
1/3 cup sugar
2 cups fresh cranberries
Sea salt and ground black pepper

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.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 498 milligrams, Sugar 20 grams, TransFat 0 grams

SAVORY CRANBERRY SAUCE

Savory Cranberry Sauce image

Provided by Rick Archbold

Categories Sauce Thanksgiving Quick & Easy Cranberry Port

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup port
2 tablespoon balsamic vinegar
1 1/2 cups cranberries, fresh or frozen (thawed)
1/2 cup granulated sugar
1/4 teaspoon each salt and pepper

Steps:

In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

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