Prepare Raisins and Caramelize Onions

  • Raisins, golden 10.0 g
  • Raisins, dark 10.0 g
  • Water, warm 250.0 ml
  • Frozen peeled white pearl onions, defrosted 1.0 bag (400 g)
  • Butter, unsalted 115.0 g
  • Sugar 100.0 g
  • White wine, dry 190.0 ml
  • Apple cider vinegar 125.0 ml
  • Orange juice, fresh 80.0 ml
  • Cinnamon, sticks 1.0 each
  • Fresh thyme, chopped 0.5 g
  • Salt, kosher, to taste
  • Garlic, minced 3.0 cloves

Finish the Chutney

  • Cranberries, whole, fresh 200.0 g
  1. Prepare Raisins and Caramelize Onions

    • Soak the raisins in the warm water.
    • In a large saucepan, combine onions and butter and cook on medium heat until butter is melted.
    • Add sugar, 15 mlvinegar and cook on medium heat, stirring occasionally, until the mixture turns a golden caramel color, about 10-15 minutes.
    • Add remaining vinegar, wine and orange juice and boil for 2 minutes.
    • Add raisins with soaking water, cinnamon stick, thyme, garlic and salt. Bring to a boil, then reduce to a simmer and cook, covered, for 1 hour.
  2. Finish the Chutney

    • Add cranberries and simmer, uncovered, for another 30-45 minutes until thick. Remove and discard the cinnamon stick. Serve warm.
    • Adjust the seasoning or consistency if necessary. If you have a tart batch of cranberries, you may need to add a little more sugar. Add water to make it thinner (it will thicken as it cools) or cook longer to make it thicker.
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