Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Frozen pearl onions; thawed |
| 2 tablespoons | Butter |
| ¼ cup | Sugar |
| \N \N | Salt and pepper to taste |
| 1 cup | Fresh cranberries |
| ½ cup | Chicken broth |
This holiday dish is as tasty as it is lovely. Tiny onions are the pearls and cranberries are the rubies in this wonderful dish I adapted from a recipe in Jane Brody's Good Food Gourmet.
Preheat oven to 400 degrees fahrenheit. Melt the butter in a large skillet and add the thawed, drained onions in a single layer. Cook, shaking pan to roll onions until lightly browned. Add the sugar, salt, and pepper and stir well until sugar is dissolved. Stir in cranberries and the broth. Transfer to a glass baking dish and bake uncovered about 30 minutes. Can be prepared no more that 8 hours in advance (or the cranberries will turn it all red).
Yield: 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Nov 25, 1997