PICKLED RED ONIONS AND CRANBERRIES

Pickled Red Onions and Cranberries image

Yield Makes about 5 cups

Number Of Ingredients 6

Previous Next

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*

Steps:

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.)
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.