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1
large Vidalia or other mild sweet onion, cut into thin wedges
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1
tablespoon margarine or butter
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1/4
cup raisins
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1/4
cup dry red wine
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dash salt
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3/4
cup packed brown sugar
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4
inches stick cinnamon
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1
cup water
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1
12 ounce package cranberries (3 cups)
1. In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside.
2. In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.
3. Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl.
4. Cover and chill at least 2 hours or up to 3 days. Makes about 3 cups (twelve 1/4-cup servings).
- Servings Per Recipe 12,
- Calories 85,
- Protein (gm) 1,
- Carbohydrate (gm) 20,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 31,
- Vitamin C (mg) 5,
- Sodium (mg) 36,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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