Cranberry Onion Sauce Print Email

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.

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