Cranberry Pearl Onions Recipe

5 1 1
Cranberry Pearl Onions Recipe
Cranberry Pearl Onions Recipe photo by Taste of Home
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Cranberry Pearl Onions Recipe

Read Reviews
5 1 1
Publisher Photo
This unusual combination of pearl onions and cranberries is surprisingly delicious. There's plenty of thick, dark red sauce, and the onions have a sweet-tangy taste. They'll melt in your mouth! -Lesley Tragesser, Charleston, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 cups water
  • 3 packages (10 ounces each) fresh pearl onions
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1-1/2 cups cranberry juice
  • 1/2 teaspoon salt
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 teaspoon lemon juice

Directions

In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy. Yield: 6 servings.
Originally published as Cranberry Pearl Onions in Taste of Home August/September 2003, p31

Nutritional Facts

3/4 cup: 195 calories, 4g fat (1g saturated fat), 5mg cholesterol, 235mg sodium, 41g carbohydrate (28g sugars, 2g fiber), 1g protein.

  • 8 cups water
  • 3 packages (10 ounces each) fresh pearl onions
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1-1/2 cups cranberry juice
  • 1/2 teaspoon salt
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 teaspoon lemon juice
  1. In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
  2. In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy. Yield: 6 servings.
Originally published as Cranberry Pearl Onions in Taste of Home August/September 2003, p31

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shelleybielak User ID: 6503017 128436
Reviewed Dec. 23, 2012

"I made this for Thanksgiving dinner, and will be making it again for Christmas dinner!!! This was delicious!!!"

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