Cranberry Onion Jam Food

BALSAMIC CRANBERRY-ONION JAM

Steps:

• Heat oil in a large heavy saucepan over medium. Add onions and salt; cover and cook 30 minutes or until caramelized. Add honey, pepper, thyme, and cranberries; cook, uncovered, 30 minutes or until cranberries break down and mixture is syrupy.
• Remove pan from heat; discard thyme sprigs. Stir in vinegar.

ONION JAM

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

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.

CRANBERRY CARAMELIZED RED ONION JAM

Steps:

• Bring water to a boil and remove. from heat. Put the figs and dates into the water and let rest for 20 minutes. In a medium skillet heat olive oil over medium heat and add the onions. Stir and cook until softened, add salt. Add wine, bring to a boil, reduce heat, cover partially, and cook onions until caramelized and sweet, adjusting seasoning if necessary. Your onions should be a red wine tinged soft tangled mess when you are done. Set aside.
• In a large saucepan, add in soak water from figs and dates along with the cranberries and lemon zest. Bring to a boil and when the cranberries start to pop (about 8 minutes) and mixture bubbles, take off the heat. Strain and reserve almost all of the liquid (some stays with the fruit) and pulse in a food processor until chunky. Pour back into the saucepan and add in the honey and caramelized onions. Adjust for seasoning with salt and honey. You may need to add in a bit of the strained cranberry/fig/date liquid depending on how saucy you like your sauce. I like mine pretty chunky without any extra liquid. Serve at room temperature.

IN A CRANBERRY JAM

Steps:

• Combine all the ingredients into a small, non-reactive saucepan.
• Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

CRANBERRY ORANGE JAM

Steps:

• Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
• *Follow the directions on your canning jars for sterilization.

CRANBERRY-ORANGE JAM

Steps:

• Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
• Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
• Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.

CRANBERRY SAUCE WITH CARAMELIZED ONIONS

Steps:

• Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
• When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
• Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onions and pinch of salt. Sauté until soft but not brown, about 7 minutes. Add sugar and five-spice powder; stir until sugar dissolves, about 4 minutes. Add cranberries, cherries, 1/2 cup water, and vinegar. Bring to boil. Reduce heat to medium and simmer until most berries have popped, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Serve at room temperature.

SAVORY BLUE CRANBERRY SHORTBREAD WITH CARAMELIZED ONION CRANBERRY JAM

Steps:

• TO MAKE SHORTBREAD: Combine cheese and unsalted butter in large mixing bowl with paddle mixer or in food processor bowl; mix or process until creamy. Mix flour, kosher salt and pepper in small bowl. Add to cheese mixture, a little at a time, beating or pulsing just until mixture resembles coarse meal. Add dried cranberries; mix or process just until moist clumps start to form. (If dough is not coming together to form clumps, add 1 tablespoon water to dough and blend or process until moist clumps start to form.)
• Transfer dough to large sheet of plastic wrap; knead gently with palms and heels of hands until dough holds together. Shape dough into 5 x 2 1/2-inch log. Wrap in plastic wrap; refrigerate 1 hour or up to 3 days.
• TO MAKE JAM: Melt 1/4 cup butter in large skillet over medium-high heat. Add onion; saute for 15 to 18 minutes or until golden and tender. Stir in remaining jam ingredients; increase heat to high. Bring mixture to a boil. Reduce heat to medium; cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of loose jam. Set aside to cool.
• Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone baking sheet.
• Remove dough from refrigerator and unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets. Bake for 15 to 18 minutes or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve with jam.

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.