Cranberry and Citrus Confit

I am till trying to squeeze in a few festive recipes before we leave the celebrations behind, I thought I would share this favourite with you.  It´s another Delia Smith recipe, tweaked as ever, but enjoyed not only at Christmas.  As it is reduced to a jam like consistency, it keeps in the fridge for about a month and can also be made later in the year using sour cherries or even dried (and reconstituted) apricots.  Wonderful with cold meats and pickles, or bangers and mash (if you know what that is!).

Ingredients

  • 500g red onions finely sliced (you can use white if red not available)
  • 2 gloves crushed garlic
  • 1 tablespoon white sugar
  • 2 tablespoons of olive oil
  • 1/4 cup of red or white wine vinegar
  • 150g (approx) of cranberries or other sour fruit
  • Grated zest and juice or an orange plus the zest of a lemon
  • Optional – ¼ teaspoon of crushed cardamom seeds
  • Salt & Pepper to season

Cook the onion, garlic and sugar slowly in the oil for about 10-15 minutes-  Allow to soften but not to brown.  Then add the rest of the ingredients, cover and simmer for 10-15 mins.  Remove the lid and reduce for a further 30 mins (approx) until the mixture is thick and jam like in texture.  Cool and place in a plastic container.  Serve at room temperature.

PS. This morning we planted our garlic. Tradition round here says it should be done around Christmas Eve, preferably when the moon is waning.  We´re a bit out of sorts what with Christmas, so they only went in today.  About 100 cloves, so fingers crossed that in about 4-5 months we´ll be harvesting!

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32 thoughts on “Cranberry and Citrus Confit

  1. I can still find cranberries in my market and will buy some extras to freeze as I love to make dishes like this. Mostly I’ve used cranberries in a relish or sauce and have not added garlic so I’m very interested in trying this out. Sounds delicious; I can think of many ways to use it!

  2. This time of year, I always buy up cranberries and panettone and freeze both. A cranberry side in April is a nice change, as is panettone french toast anytime. I will definitely give your confit a try, Tanya. It sounds delicious!

  3. This looks divine! I’ll be packing this away in freezer jars for sure. A bit like a chutney, great on crostini with cheese or on chicken or turkey sandwiches. Cranberries, not just for Christmas anymore. Thanks for sharing! I love the sounds of this.

  4. Your cranberry sauce sounds amazing, not boring at all love the cardamom & orange zest! Hope you try the scones with that last punnet of cranberries for Reyes, they are too good I keep eating them! Happy New Year Tanya xx

  5. I’m all for keeping the festive recipes going, I’d love to make this but cranberries are so difficult to get hold of here. I have been making lots of other preserves and relished this week tho. Happy New Year form NZ

    1. Hi there PeasePudding and thanks for dropping by all the way from NZ! I guess summer is not the best time for cranberries where you are (if at all…I´m not sure?) but you´ll be having cherries soon so they would be a great replacement. Especially if they are sour. Thanks for your comment and happy new year and happy preserve making!

  6. I love all of the savory flavors with the cranberries…it really sounds great. I hope the Garlic Gods smile on you even though you are just a wee bit late with the planting.

  7. I love cranberry tart with whipped cream but I should try your cranberry and citrus confit next time that I cook some wild meat because they always go well together.

  8. 100 cloves of garlic.. no kissing in your house!? No seriously now, you were in my dreams last night .. weird i know.. we were making a fruit thing with wine.. who knows, i did not write it in my dreams just made it.. and I was happy.. there you are.. a dream.. a dream.. c

    1. Lots of kissing in my house – we all stink of garlic, even the dogs! And how lovely that I was in your dreams…hope the fruit thing was good. Actually, I thought of you first thing this morning as my grannies whisk is not going to work with the butter…wrong design. Putting the thinking cap back on. How obsessed are we with the kitchen/farmy?!

    1. Hi KathrynIngrid – I guess we all grew up mostly on slightly less “exotic” or plainer flavours…then gradually we all got a bit more experimental. This one is definitely worth trying if you can get hold of cranberries. Be tempted ….. 😉

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