2 versions here…1 using pearl onions in a jar, the other using fresh pearl onions

Jarred onion Version

2/3 cup gold raisins
2/3 cup dark raisins
3 jars of cooked pearl onions
3/4 stick of butter unsalted
1/2 cup of sugar
3/4 cup of vinegar (apple cider or white)
1 cup dry white wine
3 garlic cloves minced
1/4 teaspoon of thyme
1 2/3 cups fresh cranberries

Soak raisins in 2 cups of hot water for 15 minutes SAVE THE LIQUID
Cook onions in butter until coated, add sugar and 1 Tbsp of vinegar until caramelized
Add remaining vinegar and wine. Boil for 2 mins

Add the raisins with SOME OF the soaking liquid(enough to cover), 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 15 minutes, 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.

Fresh Onion Version

2/3 c Golden raisins
2/3 c Dark raisins
2 lb Small white onions, blanched
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

Soak raisins in 2 cups of hot water for 15 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 enough of the soaking liquid to cover, 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.

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