Cranberry Sauce With Caramelized Onions |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Okay, it's October, but I want Thanksgiving to be now so I can make this. Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar - a perfect match for tart cranberries. Use leftovers as a flavorful topper for turkey sandwiches. Good Housekeeping says that this sauce can be made up to 4 days ahead. (NOTE: I reworded the recipe a teeny bit). Ingredients:
2 tablespoons margarine or 2 tablespoons butter |
2 medium red onions (about 1 pound) |
1 (12 ounce) bag cranberries |
3/4 cup light brown sugar (packed) |
2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
Directions:
1. Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
2. When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
3. Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.
|
|