Cranberry, Onion And Apricot Confit
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
910 g
Onion (sliced thin)1 cup
Sugar1 cup
Unsalted Butter2 tsps
Garlic (minced)1 cup
Red Wine Vinegar1 cup
Water2 cups
Cranberry (picked over)1 tsp
Salt1 cup
Dried Apricot (chopped)Directions:
1
In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden
2
Add the garlic and cook the mixture, stirring, for 1 minute
3
Stir in the vinegar, water, cranberries and salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened
4
Stir in the apricots and cook the confit for 1 minute
5
The confit keeps, covered and chilled, for 2 weeks
6
Serve the confit warm or at room temperature