Yield: Yields 3 cups.
If you use frozen cranberries, let them come to room temperature before using or simmer them longer.
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I hope I made this correctly. The list of ingredients calls for a red onion. The written method tells you to slice and caramelize the red onion in butter and olive oil. Did that. But that’s where the instructions for the red onion end. The recipe continues with the directions for cooking down the cranberries but doesn’t say what to do with the onion. So, I assumed you were supposed to add the onions to the cranberries as they were cooking along with the other ingredients. And I did and it is delicious.
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