Pickled Red Onions and Cranberries

1. 1

   Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat.

2. 2

   Add half of onions to skillet and saute until tender and golden brown, about 12 minutes.

3. 3

   Transfer onions to large bowl.

4. 4

   Repeat with remaining 1/4 cup oil and remaining onions.

5. 5

   Return all onions to same skillet.

6. 6

   Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes.

7. 7

   Stir in chipotle chiles.

8. 8

   Season to taste with salt and pepper.

9. 9

   Cool.

10. 10

    (Can be prepared 5 days ahead.

11. 11

    Cover and refrigerate.

12. 12

    Bring to room temperature before serving.)

13. 13

    *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.