Caramelized Onion-Cranberry Compote

Southern Living
Caramelized Onion-Cranberry CompoteRecipe
Jennifer Davick
You can make this a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.


Makes 1 cup (serving size: 1 tbsp.)


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1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind


Prep: 10 Minutes
Cook: 22 Minutes

1. Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.

Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.

Calories 56; Fat 2.9g (sat 1.6g, mono 0.6g, poly 0.1g); Protein 1.3g; Carb 6.2g; Fiber 0.8g; Chol 7mg; Iron 0.2mg; Sodium 137mg; Calc 12mg

Created date

November 2007

Nutritional Information

Calories 20
Caloriesfromfat 0.0 %
Fat 0.7 g
Satfat 0.5 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 3.2 g
Fiber 0.4 g
Cholesterol 2 mg
Iron 0.1 mg
Sodium 79 mg
Calcium 5 mg