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Author Notes: My husband likes raw cranberry relish, which I find too bitter. He thinks traditional cranberry sauce is too sweet. So we compromise on this savory sauce, which makes great Leftover Turkey Sandwiches. The original recipe is from Sarah Leah Chase's book Cold Weather Cooking. You can use chopped red or yellow onions if you don't have small whole onions and it will still be delicious. The raisins can be black, yellow or crimson, and using port instead or red wine (but less) is delicious as well. —luvcookbooks
Makes 3 cups
- 1 pound cipolline onions, peeled
- 2/3 cup raisins
- 4 tablespoons butter
- 1/3 cup sugar
- 1/3 cup balsamic vinegar
- 1 cup red wine
- 2 branches fresh thyme leaves
- 2 cloves minced garlic
- salt to taste
- 1 pound fresh cranberries
- 1 tablespoon Dijon mustard
- Melt butter in a large saucepan over medium heat and saute onions with sugar. Cook until onions are shiny and starting to glaze, then add vinegar and wine, and bring to a boil.
- Add raisins, 11/2 c water, garlic, thyme and salt. Simmer, covered, until onions are tender, about 45 minutes.
- Add cranberries, and simmer, stirring occasionally, until cranberries are tender and the sauce is thick, about 30 minutes. Off heat, stir in the mustard. Enjoy!
- This recipe was entered in the contest for Your Best Cranberry Sauce