Carmelized Onions, Raisins, and Cranberry Sauce (for Pumpkin Ravioli)

Carmelized Onions, Raisins, and Cranberry Sauce (for Pumpkin Ravioli)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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



Introduction

Needing a sauce for pumpkin ravioli that wasn't a high fat sauce, I came up with this. It was yummy! Needing a sauce for pumpkin ravioli that wasn't a high fat sauce, I came up with this. It was yummy!
Number of Servings: 4

Ingredients

    1.5 oz raisins (3 mini boxes)
    1 oz dried, sweetened cranberries (1 single serve box)
    1 cup water

    1 Tbsp butter (salted)
    1/2 Tbsp olive oil
    3 large onions (large ones from a bag, not jumbo), sliced

    1/2 cup dry sherry
    1/2 cup Marsala
    1 Tbsp Balsamic vinegar
    1/2 tsp sage
    1/4 tsp nutmeg

    1 tsp reduced sodium chicken bouillon, dissolved in 1 cup water
    1/2 Tbsp double concentrated tomato paste
    2 Tbsp bacon pieces


Tips

Pairs well with a pumpkin beer.


Directions

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