CRANBERRY SAUCE WITH CARAMELIZED ONIONS

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Cranberry Sauce With Caramelized Onions image

Okay, it's October, but I want Thanksgiving to be now so I can make this! Says the Good Housekeeping Magazine website about this recipe... "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)

Provided by CorriePDX

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 6

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

Steps:

  • 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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