Cranberry, Onion and Apricot Confit

1. 1

   In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden.

2. 2

   Add the garlic and cook the mixture, stirring, for 1 minute.

3. 3

   Stir in the vinegar, water, cranberries and salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened.

4. 4

   Stir in the apricots and cook the confit for 1 minute.

5. 5

   The confit keeps, covered and chilled, for 2 weeks.

6. 6

   Serve the confit warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.