Red Onion and Cranberry Compote

Makes about 4 cups

This dish is part sauce, part side dish.  It is an wonderful blend that contrasts the sweetness of well-cooked onion with the sharpness and tang of fresh cranberry. The compote may be made ahead and reheated.

4 tablespoons unsalted butter
6 red onions, about 3 to 4 pounds total, cut into 1/8-inch slices
Sea Salt such as Himalayan Pink, French Grey
Freshly ground black pepper, such as Tellicherry or Rainbow Four Pepper Blend
1 bag (12 oz) fresh cranberries

Melt butter in a large sauté pan over low heat. Add onions, toss in butter to coat, season with sea salt and pepper. Sauté onions until soft and sweet but not browned; about 30 minutes. Set aside or refrigerate until ready to use. When you are ready to serve, reheat onions over medium-low heat and add cranberries. Cook for 3 to 4 minutes, stirring a few times, to heat through. They will retain their shape and tartness. Taste and adjust seasonings, if desired, and serve.

Recipe Copyright Deirdre Davis 2020
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