|Cranberry Onion Sauce
4 cups cranberries
2 cups water
2 cups light brown sugar
3 tablespoons lemon juice
1 teaspoon ginger, ground
1 1/2 cups onions, chopped
1/4 cup Plugrá Butter, unsalted
In a medium saucepan, combine all but onions and Plugrá Butter. Bring to a boil and cook about 5 minutes until cranberries pop open.
Sauté onions in Plugrá Butter until tender. Add to cranberries and puree in a blender or food mill.
Warm sauce if needed and serve in a sauceboat. Yield: 4-6 servings
Chef's Note: This sauce is delicious served with turkey, chicken or game birds.