Cranberry Sauce With Caramelized Onions
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
3 cups
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
- 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.
- 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.
- 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.
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Reviews
-
This is a very pleasant variation on cranberry sauce/relish. I used the ingredients as stated but changed the directions a bit. Since we do not like chunky cranberry sauce I needed to blend the cranberries after cooking. On the other hand, I wanted the onions to retain their shape i.e. not mushy. Decided to cook the cranberries with the sugar and one cup of water. After they were done I blended them to a smooth sauce. Meanwhile I cooked the onions in the margarine with the salt until they were tender. Then I added the blended cranberries to the onions and mixed in the balsamic vinegar. this I cooked for about five minutes. The result was perfect. We have had it both warm and cold, yummy. It is not as sweet as the usual cranberry sauce which is a big plus. The caramelized onions makes it even better. I am very pleased to have found this recipe. Thanks for posting.
RECIPE SUBMITTED BY
juniperwoman
United States
I love to cook! I also love to take complicated recipes and make them simpler. Who wouldn't like to have fewer pans to wash?