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  KOSHER THANKSGIVING RECIPES

 
 
 
  THANKSGIVING RECIPES  
 

CRANBERRY SAUCE WITH CARAMELIZED ONIONS
Sauce can be made up to 4 days ahead and stored, covered, in the refrigerator.

INGREDIENTS:  
  • 2 tablespoons parve margarine 
  •  2 medium red onions (about 1 pound), each cut into 4 wedges, then thinly sliced crosswise
  •  1 bag (12 ounces) cranberries (3 cups)
  •  3/4 cup packed light brown sugar
  •  2 tablespoons balsamic vinegar
  •  1/4 teaspoon salt

 

DIRECTIONS:  
  1. In nonstick 12-inch skillet, melt margarine over medium heat. Add onions, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
  2. 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.
 
 
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