1 cup plus 1 teaspoon firmly packed golden brown sugar
1 cup water
2 cinnamon sticks
1 tablespoon fresh ginger, chopped fine
1 teaspoon lemon zest, chopped fine
1 10-ounce basket pearl onions
2 1/2 tablespoons unsalted butter
1/8 teaspoon salt
1/4 cup dried currants
3 tablespoons Madeira
1 teaspoon red wine vinegar
2 cups fresh cranberries

Combine 1 cup brown sugar, water, cinnamon sticks, ginger and lemon zest in a heavy medium sauce pan over medium-high heat. Cook until liquid becomes syrupy, stirring occasionally, about 10 minutes. Set aside.

Blanch onions in a medium pot of boiling water, about 5-7 minutes. Drain; rinse under cold water, peel and set aside.

Melt butter in heavy large skillet over medium-high heat. Add onions and sauté until they begin to brown, about 6 minutes. Mix in salt and remaining 1 teaspoon brown sugar. Add currants and stir 3 minutes. Add Madeira and vinegar and stir 2 minutes longer. Add sugar mixture and 1 cup cranberries and cook 5 minutes, stirring often. Mix in remaining 1 cup cranberries; cook until thickened, stirring often, about 5 minutes. Discard cinnamon sticks. Cover and refrigerate. (Can be made 1 week in advance.)  

Bring to room temperature before serving. Makes about 2 1/2 cups