Recipe

Port Roasted Onions With Cranberries And Rosemary Recipe

Add Step-by-Step Photos	Kukla / All my dishes 4 months, 1 week ago Another great side that goes equally well with all poultry, lamb, or pork, but even has enough gumption to stand up to a roasted beef! You can vary the flavours by changing the port, or substituting the rosemary for fresh thyme leaves. Peeling the pe... More Prep:10m Cook:40m Servings:4	Kukla
	rubyport cranberry pearl onions rosemary sweet colourful easy

Does this look good? Yeah! / Nope

Fans

trigger

Ingredients

2 packages, or pint baskets (10 oz / 284 g EACH) pearl onions

1/2 cup (125 ml) fresh cranberries

1/4 cup (50 ml) ruby Port (I've used a heavier Tawny Port too)

1 TBSP (15 ml) brown sugar

1 tsp (5 ml) finely chopped fresh rosemary

1 TBSP (15 ml) butter (NOT margarine, please!)

Salt and freshly ground black pepper

Directions

Preheat the oven to 375 F (190 C).

Blanch the onions in a saucepan of boiling water for 2 minutes. Drain, and run under cold water. Remove the stem ends and skins (rubbing them in a clean, dry kitchen towel works well here).

Place onions in a shallow baking dish, large enough to hold the onions in a single layer.

Add cranberries, Port, brown sugar, and rosemary. Dot with butter and season with salt and pepper.

Roast in preheated oven, stirring occasionally, for about 35 minutes or until onions are tender and sauce has reduced and is slightly thickened.

Serve warm, or at room temperature.

Recent Gawkers

trigger

kukla