Glazed Pearl Onions and Grapes


epicurious
50 mins (prep 25)
7 ingredients
makes 8 servings
Ruggiero freely admits that she developed this recipe out of laziness. Tiny pearl onions require fiddly peeling, but replacing some of the onions with red grapes alleviates much of that tedious work. It's a shortcut that pays delicious dividends: The grapes' juicy pop plays nicely against the pork. A Sherry-vinegar glaze contributes a winey complexity to the sweet onions and fruit, tying the dish together.

Categories:  quick-&-easy , easter , thanksgiving ,
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Ingredients

Nutrition

Serving Size (25.61 g)
Servings 8
Amount per Serving
Calories 29.44 Calories from Fat 13.5
% Daily Value *
Total Fat 1.5g 18.46%
Saturated Fat 0.95g 37.99%
Trans Fat 0.06g %
Cholesterol 3.97mg 10.6%
Sodium 1.32mg 0.44%
Total Carbohydrate 3.72g 9.93%
Dietary Fiber 0.0 g 0.0%
Sugars 3.69 g %
Protein 0.02g 0.31%
Vitamin A 46.2IU% Vitamin C 0.05mg%
Calcium 1.29mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
red pearl onions, or, seedless red grapes
 

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