CRANBERRY RELISH WITH PEARL ONIONS
The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.
GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS
Make and share this Glazed Pearl Onions With Raisins and Almonds recipe from Food.com.
Provided by DrGaellon
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
- Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
- Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.
Nutrition Facts : Calories 309, Fat 7.6, SaturatedFat 2.2, Cholesterol 7.6, Sodium 32.9, Carbohydrate 33.2, Fiber 3, Sugar 20.5, Protein 3.4
SWEET AND SOUR PEARL ONIONS
The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
- Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
PEARL ONION AND RAISIN RELISH
This is a tangy-sweet relish, perfect with those holiday entrees. Sherry, honey, and almonds round out this rich, tasty dish.
Provided by EdsGirlAngie
Categories Onions
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Peel the pearl onions by boiling in salted water for 3 minutes.
- Drain, cool slightly, then cut off the root ends and squeeze onions out of their skins.
- Combine the onions with sherry, raisins, water, honey, butter and thyme in a heavy skillet.
- Bring to a boil, then reduce heat and cover.
- Simmer until the liquid evaporates and the mixture begins to caramelize, about 45 minutes.
- Check periodically and stir often.
- Stir in vinegar and almonds; season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 296.1, Fat 6.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 33, Carbohydrate 32.8, Fiber 2.8, Sugar 20.4, Protein 2.9
ONION, RAISIN, AND GARLIC COMPOTE
Categories Condiment/Spread Sauce Garlic Onion Sauté Raisin Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
- Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.
RHUBARB CHUTNEY
It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska
Provided by Taste of Home
Time 20m
Yield about 3 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
ONION, APRICOT AND RAISIN RELISH
A tasty accompaniment to a roast. I love having different relishes and chutneys put up to open at a moment's notice.
Provided by evelynathens
Categories Chutneys
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan cook onions in butter with sugar, covered, over low heat, stirring occasionally, for 30 minutes.
- Stir in wine and vinegar and cook, uncovered, over moderately-high heat, stirring, for 20 minutes, or until liquid is reduced by two-thirds.
- Stir in apricots and raisins and cook, stirring constantly, until liquid is evaporated and relish is thick.
- Transfer to a bowl and let cool.
Nutrition Facts : Calories 869.7, Fat 46.5, SaturatedFat 29.3, Cholesterol 122.1, Sodium 422.4, Carbohydrate 104.2, Fiber 5.9, Sugar 86, Protein 4.2
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
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ONION, RAISIN AND GARLIC COMPOTE RECIPE | BON APPéTIT
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- Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
- Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving. Serve warm.
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