Onion raisin cranberry confit

Yield: 4 Cups

Ingredients:

2/3 c Golden raisins
2/3 c Dark raisins
2 lb Small white onions blanched -in boiling water for 30 -seconds and peeled
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

Instructions:

picked -over In a small bowl let the raisins soak in 2 cups hot water for 10 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 the soaking liquid 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.