Recipe by juniperwoman
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)
Top Review by Chef Dudo
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.
- 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 See How It's Made
- 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.