Ingredients
1 cup blood-orange juice
3/4 cup white vinegar
2 teaspoons coarse salt
2 teaspoons fresh orange zest
1 1/2 cups (8 ounces) frozen pearl onions, thawed
Preparation
Bring juice to a simmer in a small pot, and simmer until reduced by half. Add vinegar, salt, zest, and onions, and gently simmer 10 minutes. Remove from heat. Let cool, then transfer to a glass jar with a tight-fitting lid. Refrigerate onions at least 8 hours before serving.
