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| 2 Tbsp. unsalted butter 2 medium red onions, cut in quarters, then slice very thin 1 bag of cranberries (12 ounces) |
3/4 cup packed light brown sugar 2 Tbsp. balsamic vinegar salt and pepper to taste
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Here's
how to make it:
In a large skillet, melt the butter over medium heat. Add the onions and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
Increase the heat to medium high. Stir in the cranberries, sugar, vinegar, salt and pepper and a cup of water. Bring to a boil, then reduce to a simmer and cook, uncovered 12 to 15 minutes or until most of the cranberries pop and the mixture thickens slightly.
You can make the sauce thicker by adding a slurry of cornstarch and water.
Spoon the sauce into a serving bowl; cover and refrigerate until well-chilled.
Send your questions and comments to me at chefjim@kitchenguy.biz