KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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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)
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- 3/4
cup packed light brown sugar
- 2
tablespoons balsamic vinegar
- 1/4
teaspoon salt
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DIRECTIONS: |
- 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.
- 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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KOSHER DELIGHT MAGAZINE
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