Onion Raisin Cranberry Confit

    2/3 c  Golden raisins
    2/3 c  Dark raisins
      2 lb Small white onions, blanched in boiling water for 30 seconds and peeled
      6 tb Unsalted butter
    1/2 c  Sugar
    3/4 c  White wine vinegar
  1 1/2 c  Dry white wine
      3    Garlic cloves, minced
    1/4 ts Dried thyme, crumbled
      1 ts Salt, or to taste
  1 2/3 c  Frozen cranberries, picked over

In a small bowl let the raisins soak in 2 cups hot water for 10 minutes. SAVE THE LIQUID In a large heavy saucepan cook the onions in the butter over moderate heat, stirring, until they are coated well with the butter, add the sugar and 1 Tablespoon of the vinegar, and cook the mixture, stirring, until the sugar is dissolved and turns a golden caramel. Add the remaining 11 Tablespoons vinegar and the wine and boil the mixture for 2 minutes. Add the raisins with the soaking liquid, the garlic, the thyme, the salt, and 1 cup water, or enough to just cover the solids, bring the liquid to a boil, and simmer the onions covered, for 1 hour, or until they are tender. Add the cranberries and boil the mixture, uncovered, stirring occasionally, for 15 to 30 minutes or until the liquid is reduced and the confit is thickened. Season the confit with salt, transfer it to a bowl, and let it cool. The confit may be made up to 3 days in advance and kept covered and chilled. Reheat the confit in a saucepan over low heat, stirring, until the butter is just melted. Serve the confit at room temperature. Makes about 4 cups.


Yield: 4 Servings