Makes 2 cups
Slow-cooked onions lend extra sweetness to a sauce made with dried cranberries. The sauce itself is less jelly-like than traditional cranberry sauces, but it still delivers that bright, tart taste.
Combine dried cranberries and wine in a glass measuring cup or other non-reactive container. Cover, and let soak for 8 hours, or overnight, at room temperature.
Heat oil in a large skillet over medium heat. Add onions, and season with salt and pepper, if desired. Cook onions 20-25 minutes or until caramelised. Add 1 Tbsp hot water, if necessary, to prevent onions from sticking.
Stir in rosemary, and cook 30 seconds. Add soaked cranberries, wine and ½ C water. Bring to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and cool in pan 5 minutes.
Transfer the mixture to the blender or food processor and purée until smooth. Add more hot water for a smoother sauce. Season with salt and pepper, if desired. Transfer to bowl to serve.
Credit: Vegetarian Times
- 1 C dried cranberries
- ½ C red wine, such as Pinot Noir
- 2 Tbsp olive oil
- 2 large sweet onions, halved and thinly sliced (4 C)
- 2 tsp fresh rosemary, chopped