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Ingredientes
- 2 Tbsp. margarine or possibly butter
- 2 med red onions (about 1 lb.) each cut into 4 wedges then thinly sliced crosswise
- 1 bag cranberries (3 c.) (12 ounces)
- 3/4 c. packed light brown sugar
- 2 Tbsp. balsamic vinegar
- 1/4 tsp salt
Direcciones
- 1. In nonstick 12-inch skillet, heat margarine over medium heat. Add in onions, and cook 15 to 20 min or possibly till onions are dark brown and tender, stirring occasionally.
- 2. Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 c. water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 min or possibly till most cranberries pop and mix thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and chill till well chilled, at least 3 hrs.
- Yields: about 3 cupsWork Time: 10 min plus chilling
- NOTES : Red onions are cooked down till 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.
- Do-ahead tip: Sauce can be made up to 4 days ahead and stored, covered, in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 935 | |
| Calories from Fat 201 | 21% |
| Total Fat 22.8g | 29% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 4.17g | |
| Cholesterol 0mg | 0% |
| Sodium 919mg | 38% |
| Potassium 556mg | 16% |
| Total Carbs 186.27g | 50% |
| Dietary Fiber 2.2g | 7% |
| Sugars 177.35g | 118% |
| Protein 2.39g | 4% |
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