Cranberry Pepper And Onion Conserve
|Red peppers||2 Large|
|Unsalted butter||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Onions||3 Large, peeled and thinly sliced|
|Apple cider vinegar||6 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh cranberries||3 Cup (48 tbs), washed and picked over (1 package)|
|Cardamom pods/1/4 teaspoon ground cardamom||4 , hulled and crushed|
|Capers||2 Tablespoon (tiny size)|
Peel the peppers by placing them over a flame and charring the flesh until it is blacked on all sides, approximately 7 to 9 minutes.
Place them in a brown paper bag, turn down the top, and let them cool for approximately 20 minutes.
Once they have cooled, rub off the blackened skin, split the peppers, remove the seeds and thick membranes, and cut into 1/4 inch strips.
In a large, heavy skillet, melt the butter and oil.
When it has foamed, add the onions and stir.
Let them saute over medium-high heat for about 12 to 14 minutes, or until lightly colored.
Shake the pan occasionally to cook evenly.
Add the vinegar and sugar to the skillet and stir until the sugar is dissolved, about 2 to 3 minutes.
Stir in the cranberries and peppers, cover, and cook gently for about 12 to 15 minutes.
Remove the lid, crush most of the berries with the back of a wooden spoon.
Stir in the cardamom and capers and let the mixture cool.
Transfer the conserve to clean jars, cover, and refrigerate for at least 2 days.
This conserve will last for many months in the refrigerator.