Cranberry Sauce With Caramelized Onions Recipes

CAMEMBERT WITH CRANBERRY CARAMELIZED ONIONS

Camembert with Cranberry Caramelized Onions image

Looking for a cheesy French dip recipe? Then check out this delicious mélange of caramelized sweet onions, sweetened dried cranberries and Camembert cheese that's served with assorted crackers and small cocktail bread slices - ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 small sweet onion, halved, thinly sliced
1 (8-oz.) round Camembert cheese
1/4 cup sweetened dried cranberries
2 teaspoons brown sugar
1/4 teaspoon salt
2 tablespoons sweet or dry sherry
2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram leaves

Steps:

Heat oven to 350°F. Melt butter in large nonstick skillet over medium heat. Add onion; cook 8 to 10 minutes or until very tender, stirring frequently.
Meanwhile, place cheese in ungreased decorative ovenproof shallow baking dish or plate. Bake at 350°F. for 10 to 12 minutes or until cheese is soft.
Add cranberries, brown sugar, salt and sherry to onion; mix well. Cook 5 minutes or until sugar is dissolved, stirring frequently. Stir in marjoram; cook and stir 1 minute.
To serve, spoon warm onion mixture over cheese. Serve with assorted crackers and small cocktail bread slices. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g

CRANBERRY SAUCE WITH CARAMELIZED ONIONS

Cranberry Sauce With Caramelized Onions image

Okay, it's October, but I want Thanksgiving to be now so I can make this! Says the Good Housekeeping Magazine website about this recipe... "Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar -- a perfect match for tart cranberries! Use leftovers as a flavorful topper for turkey sandwiches." Good Housekeeping says that this sauce can be made up to 4 days ahead. (NOTE: I reworded the recipe a teeny bit)

Provided by CorriePDX

Categories Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 tablespoons margarine or 2 tablespoons butter
2 medium red onions (about 1 pound)
1 (12 ounce) bag cranberries
3/4 cup light brown sugar (packed)
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

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