Ingredients
1 cup + 1 tsp. packed golden brown sugar
1 cup water
2 cinnamon sticks
1 tbs. chopped fresh ginger
1 tsp. grated lemon peel
1 10 oz. basket pearl onions*
2 1/2 tbs. sweet butter
1/8 tsp. salt
1/4 cup dried currents
3 tbs. madiera**
1 tsp.red wine vinegar
2 cups cranberries
*or frozen pearl onions
**I have also substituted wine, cognac and a really great dark rum.
Preparation
combine first 5 ingredients in heavy saucepan over med-high heat. cook til syrupy, about 12 mins.
use frozen onions or blanch fresh onions in boiling water for 4 mins.drain, rinse under cold water and peel.
melt butter in large skillet on med-high heat.saute onions until starting to brown, 6-12 mins.
add salt, 1 tsp. sugar and currents and stir 2 mins.
add madiera and vinegar, stir 1 min.
add sugar sauce and 1 cup cranberries, cook 5 mins.
add rest of cranberries, cook 5 more mins.
discard cinnimin, cover and chill. let stand 20 mins. before searving.
