Carmelized Onions, Raisins, and Cranberry Sauce (for Pumpkin Ravioli)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 oz raisins (3 mini boxes)1 oz dried, sweetened cranberries (1 single serve box)1 cup water1 Tbsp butter (salted)1/2 Tbsp olive oil3 large onions (large ones from a bag, not jumbo), sliced1/2 cup dry sherry1/2 cup Marsala1 Tbsp Balsamic vinegar1/2 tsp sage1/4 tsp nutmeg1 tsp reduced sodium chicken bouillon, dissolved in 1 cup water1/2 Tbsp double concentrated tomato paste2 Tbsp bacon pieces
In a microwave safe bowl, add the raisins, dried cranberries, and 1 cup of water. Microwave for a minute or so until water is hot. Set aside.
In a large skillet, heat butter and olive oil over medium heat until butter is browned. Add the onions and cook, stirring frequently, until caramelized, about 20 minutes.
Add the sherry, Marsala, Balsamic vinegar, sage, and nutmeg. Cook, stirring occasionally, until reduced by half, about 5 minutes.
Add the reserved raisins, cranberries, and water. Add the bouillon mixture, tomato paste, and bacon pieces. Cook, stirring occasionally, until reduced by half, another 5 minutes.
Serve over pumpkin ravioli.
Serving Size: Makes 4 servings
In a large skillet, heat butter and olive oil over medium heat until butter is browned. Add the onions and cook, stirring frequently, until caramelized, about 20 minutes.
Add the sherry, Marsala, Balsamic vinegar, sage, and nutmeg. Cook, stirring occasionally, until reduced by half, about 5 minutes.
Add the reserved raisins, cranberries, and water. Add the bouillon mixture, tomato paste, and bacon pieces. Cook, stirring occasionally, until reduced by half, another 5 minutes.
Serve over pumpkin ravioli.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 292.5
- Total Fat: 8.6 g
- Cholesterol: 17.3 mg
- Sodium: 246.5 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.3 g
- Protein: 6.5 g
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