Cranberry Sauce With Zesty Pearl Onions

1. 1

   In deep 12-inch skillet, heat onions, brown sugar, and margarine or butter over medium-high heat 12 to 15 minutes, until onions are browned and glazed, stirring occasionally.

2. 2

   Reduce heat to medium; add cranberries, vinegar, tomato paste, chipotle puree or ground red pepper, salt, and 1 cup water, and cook, uncovered, until most cranberries pop and mixture thickens slightly, 10 to 15 minutes, stirring occasionally.

3. 3

   Spoon into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.

* Per serving · 4 servings · Values may vary.