Pickled Red Onions and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce. Ingredients:
1/2 cup olive oil |
8 medium-size red onions, cut into 1/3-inch-thick rounds |
3/4 cup sherry wine vinegar |
1/2 cup sugar |
3 cups cranberries |
2 teaspoons chopped canned chipotle chiles |
Directions:
1. Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat. Add half of onions to skillet and sauté until tender and golden brown, about 12 minutes. Transfer onions to large bowl. Repeat with remaining 1/4 cup oil and remaining onions. Return all onions to same skillet. Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes. Stir in chipotle chiles. Season to taste with salt and pepper. Cool. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
2. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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