Trim ends from onions, and blanch in boiling water for 1 minute. Rinse with cold water and remove skins.
1/2 lb pearl onions
Melt butter in a heavy saucepan over medium-high heat. Stir in onions to coat with butter. Stir in sugar, vinegar, wine, cloves and lemon peel. Bring to a boil, reduce heat to low and cook, covered, for 30-45 minutes, or until onions are soft.
3 tbsp butter, 1/4 cup sugar, 3 tbsp balsamic vinegar, 1 cup dry white wine, 2 whole cloves, 1/2 tsp lemon rind
Stir in dates and cranberries over medium-high heat. Bring to a boil and cook 1-2 minutes, or until cranberries are just beginning to burst.
1 1/2 large dates, 1 1/2 cups cranberries
Mix together cornstarch and orange juice and add. Stir until thickened and don't forget to remove cloves.