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Onion cranberry jam with Porto

  • Preparation:
    5 minutes
  • Cooking:
    20 minutes
  • Refrigeration:
    4 hours
  • Servings:
    3 cups (750 ml)



  • 3 large white onions
  • 3 cups (750 ml) fresh or frozen cranberries
  • 3/4 cup (180 ml) sugar
  • 1 cup (250 ml) Porto
  • Salt and freshly ground pepper, to taste



  1. Slice the onions into slices about 5 mm thick.
  2. Then place all the ingredients in a saucepan and bring to a boil.
  3. Reduce the heat to low and cook for 20 to 25 minutes or until the juice is slightly syrupy and the onions are tender. Be careful: the hot jam may seem liquid, but it will thicken on cooling.
  4. To speed up the cooling, place the jam on a plate and refrigerate for a few hours.
  5. Serve cold with terrines or other cold meats, cheese or in sandwiches.