Cranberry Sauce With Zesty Pearl Onions

This sounds incredibly interesting and wonderful. Cranberries, onions, brown sugar in chipotle-chile glaze? Wow. It would be wonderful with a pork roast. I found it on the Good Housekeeping website.

• Ready In: 50 mins
• Serves: 10
• Yields: 3 cups

Ingredients

• 1 (16 ounce) bag  frozen pearl onions
• 3⁄4 cup dark brown sugar (packed)
• 2  tablespoons margarine or 2  tablespoons butter
• 1 (12 ounce) bag cranberries
• 2  tablespoons  balsamic vinegar
• 1  teaspoon tomato paste
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄4 teaspoon salt

Directions

1. In deep 12-inch skillet, heat onions, brown sugar, and margarine or butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.
2. Reduce heat to medium; add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt, and 1 cup water, and cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.