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Easy and Quick Cranberry-caramelized Onion Sauce Recipe Video
|Cranberries||2 Cup (32 tbs)|
|Freshly pressed apple juice||2 Cup (32 tbs) (Apple Cider)|
|Fresh orange juice||1 Cup (16 tbs)|
|Dry riesling wine||1 Cup (16 tbs)|
|Honey||1 Teaspoon (More If Needed)|
|Grape seed oil/Canola oil||2 Tablespoon|
|Onion||1 , thinly sliced (Yellow And White)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 952 Calories from Fat 269
% Daily Value*
Total Fat 31 g46.9%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1962.9 mg81.8%
Total Carbohydrates 156 g52.1%
Dietary Fiber 15.3 g61.3%
Sugars 88.7 g
Protein 3 g6.3%
Vitamin A 5.1% Vitamin C 126.3%
Calcium 9.9% Iron 16.8%
*Based on a 2000 Calorie diet
1) In a large nonreactive saucepan, combine the cranberries, apple juice, orange juice, Riesling, and cinnamon sticks and bring to a slow boil over medium heat.
2) Reduce the heat to low, cover, and simmer gently for 7 to 8 minutes, or until the cranberries soften and some pop open. Taste the cranberries and sweeten with a little honey if they are too tart. 3) Cover and set aside to keep warm.
4) In a sauté pan, heat the oil over medium heat until it ripples, which indicates it’s hot. Add the 1 teaspoon honey and the onion slices, sprinkle with salt and pepper, and cook, stirring occasionally, for 6 to 8 minutes, or until translucent and browned. 5) Add the onion to the cranberries, mix well, and taste and adjust the seasoning with salt, pepper, and more honey, if necessary.
6) Serve warm or at room temperature.
7) To store, spoon into a plastic or glass container, cover tightly, and refrigerate for up to 3 days.