Orange, Candied Onion, and Mint Mignonette

Name: Orange, Candied Onion, and Mint Mignonette
Total time: PT0D0H0M
Yield: makes About 1 1/2 Cups
Ingredients: 1 ⁄ 3 cup cider vinegar; 2 tbsp. sugar; 1 small red onion, minced; 1 cup dry sparkling wine; 2 tbsp. minced mint; 1 ⁄ 2 tsp. fleur de sel or kosher salt; 2 (1") strips orange zest, thinly sliced crosswise; Oysters on the half shell, for serving

Serves
makes About 1 1/2 Cups

ARIANA LINDQUIST

This fragrant sauce is a bright accent to briny oysters, but it's also delicious with clams, steamed crab legs, and shrimp. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.

Ingredients

¹⁄₃ cup cider vinegar
2 tbsp. sugar
1 small red onion, minced
1 cup dry sparkling wine
2 tbsp. minced mint
¹⁄₂ tsp. fleur de sel or kosher salt
2 (1") strips orange zest, thinly sliced crosswise
Oysters on the half shell, for serving

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Instructions

Step 1

Bring vinegar, sugar, onion, and 1⁄4 cup water to a simmer in a 10″ skillet over medium. Cook until liquid is evaporated and the onion is caramelized, 20–25 minutes; transfer to a bowl and let cool. Stir in wine, mint, fleur de sel, and orange zest. Serve with oysters.

Bring vinegar, sugar, onion, and 1⁄4 cup water to a simmer in a 10″ skillet over medium. Cook until liquid is evaporated and the onion is caramelized, 20–25 minutes; transfer to a bowl and let cool. Stir in wine, mint, fleur de sel, and orange zest. Serve with oysters.