A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas. As it keeps well in the fridge for four weeks, I personally make double the quantity below and serve it with cold turkey, pheasant, pork pies or, perhaps best of all, with sausages.
In fact venison sausages with Cranberry and Onion Confit, creamed mashed potatoes and Traditional Braised Red Cabbage with Apples is a very princely meal, fit for any Christmas supper party.
This recipe is taken from Delia Smith’s Christmas
4 oz (110 g) cranberries
1 lb (450 g) onions, peeled and chopped smallish but not minute
1 oz (25 g) butter
1 clove garlic, crushed
1 oz (25 g) granulated sugar
2½ fl oz (65 ml) red wine vinegar
grated zest and juice ½ large or 1 small orange
¼ level teaspoon cardamom seeds, crushed
salt and freshly milled black pepper
In a saucepan melt the butter over a gentle heat and stir in the onions, garlic and sugar.
Then, keeping the heat very low, allow them to cook slowly for about 15 minutes, giving them quite frequent stirs to keep them on the move and allow them to colour evenly. After that add all the rest of the ingredients, stir well and then cover the pan.
Cook gently for another 10-15 minutes or until all the cranberries have burst. Then remove the lid and continue to cook gently for about 40 minutes or until you have a reduced, thickened, almost paste-like consistency.
Allow it to get completely cold, spoon it into a plastic container, cover and chill in the fridge till needed.
The flavour will be best if you bring it back to room temperature before serving.