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Tarragon Sauce

Slow-cooked red onion jam with balsamic, dried cranberries, and tarragon.

Calories / serving
Not available

Ingredients

Method

  1. 1

    In a large skillet, cook the onions in oil over medium heat. Add salt and sweat onions until they start to soften, about 5 minutes.

    Timer 5 min
  2. 2

    Add garlic, vinegar, cranberries, and mustard; stir to combine. Reduce heat to low and add water, allowing onions to slowly caramelize.

  3. 3

    Heat until onions are very soft and sweet and water has completely absorbed, 45 minutes to 1 hour.

    Timer 45 min
  4. 4

    Add tarragon and season with salt. Allow to cool, then store in an airtight container in the refrigerator for up to 2 weeks. Freeze remaining jam for later use if desired.