This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table.
It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel.
Hope you enjoy!
Last year, we spent a really long time making stuffing for Thanksgiving. And we got... glue. Our stuffing tasted like glue. Yuck.
This year, I plan something different. I found a recipe on the Good Housekeeping website. In the picture, it looks more like pilaf, but it sounds yummy... and not at all like glue! (I've altered the wording slightly)
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)
This sounds like a lovely accompaniment to grilled meat or chicken. Don't be put off by the long prep time--all you have to do is mix the ingredients for the salsa and let them stand for 30 minutes. Then cook the green beans, mix everything together, and you're done! I found this recipe on the Good Housekeeping website.