luvcookbooks's Notes:
Expand1 pound cipolline onions, peeled Ask a question about this ingredient
2/3 cups raisins Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1/3 cup balsamic vinegar Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
2 branches fresh thyme leaves Ask a question about this ingredient
2 cloves minced garlic Ask a question about this ingredient
salt to taste Ask a question about this ingredient
1 pound fresh cranberries Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
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.
Ask a question about this stepAdd raisins, 11/2 c water, garlic, thyme and salt. Simmer, covered, until onions are tender, about 45 minutes.
Ask a question about this stepAdd cranberries, and simmer, stirring occasionally, until cranberries are tender and the sauce is thick, about 30 minutes. Off heat, stir in the mustard. Enjoy!
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
