You are here: Home>Collections

Briar Brackney's cipollini onion-tangerine agro dolce recipe

February 26, 2013|RedEye

1 lb cipollini onlins peeled

3-4 tangerines

1 blood orange

3-4 sprigs fresh rosemary

1/4 cup whole juniper berries, dried

2 cups champagne vinegar

2 cups granulated sugar

In a large stock pot, combine all ingredients. Add just enough water to barely cover the ingredients. Slowly stir all the ingredients over a medium heat until the vinegar and water have blended and the sugar has dissolved. Turn the heat down slightly and let simmer until the liquid has boiled down a bit. The citrus should be very soft (fork tender) and the liquid should have a slight orange tint to it. After the mixture comes to a rolling boil, remove from heat and strain off the liquid. Save the tangerines and the blood orange. Discard the rosemary, onions and juniper berries. In a blender or a food processor with a lid, combine liquid and the whole cooked tangerines and blood orange. You can do this in several steps if your blender is not large enough. Blend together liquid and citrus and pour into a large bowl. Strain mixture through a chinois/strainer once and through a sive after that. If neither are available, strain it through cheesecloth until there is no pulp or remnants of the citrus. What you should be left with is a brightly orange-colored liquid that has a slight viscosity to it, smells slightly of vinegar and has the punch of citrus!


RedEye Chicago Articles
|
|
|