Pearl onions with cranberry

Serves 6
Prep time 20 minutes
Cook time 30 minutes

200g fresh white pearl onions, peeled and whole
100g fresh cranberries
80g brown sugar
2 cups white wine
pinch salt
4 tbsp sugar
1 cinnamon stick
1 cup water
½ can cranberry jam

• Combine all ingredients except for the water and cranberry jam in a pot. Turn on high heat for 1-2 minutes to let the alcohol burn off
• Add in the water and simmer to a boil for approximately 20 minutes.
• Finally, add in the canned cranberry and simmer the mixture further for 3-5 minutes.

BOTTLING GUIDE:

• Bring a pot of water to full boiling point.
• Place your jar and cap for bottling in the water (pickling jars with seals and rubber rings on the interiors of their caps are available at ToTT Store)
• Let the water boil for 1-2 minutes. Turn off heat.
• Carefully remove the jar and cap with tongs, avoiding the inside of the bottle and cap (do not attempt to use a dry cloth to clean it)
• If you need it to dry quickly, you can use a hairdryer on high to blow it dry
• Add in your jam mixture, leaving a 1.5cm—2cm gap to the cap before capping the jar tightly.
• Reboil the pot of water, submerging the entire jam jar in the water.
• The moment the jar cap makes a ‘pop’ sound, remove the jar carefully, wipe it dry and leave it to cool.

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