1 onion finely chopped
1Tbsp olive oil
Sauté over medium heat until onions are clear
1 3/4 cup cranberry sauce. ( you can use one can, I make my own)
1 cup cranberry/pomegranate juice
2/3 cup chili sauce
1 Tbsp balsamic vinegar
1 tsp dry mustard.
Toss all this in the sauté pan with the onions and bring to a boil, then simmer for 25 minutes.
Stir in 2 Tbsp oregano.
Makes 2 1/2 cups
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