- Rating:
- Servings:
- 2 cups
- Difficulty:
- Total Time:
- Recipe By:
- Chef Danielle McNish
Ingredients
- 3 tablespoons Butter
- 3 ounces Shallots peeled, cut in half and sliced into strips
- 8 ounces Cipolline Onions peeled and quartered
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Peeled Garlic, minced
- 1 package Melissa's Dried Cranberries
- 2 tablespoons Water
- 3 tablespoons Balsamic Vinegar
Directions
In a saucepan, heat the butter over medium heat. Add shallots, onions, thyme, salt and pepper. Cook for about 10 minutes. Then add garlic, cook until fragrant, about 1 minute.
Add the water, vinegar and dried cranberries; reduce the heat to low and cover pan. Simmer 20 - 30 minutes or unitl vegetables are very tender.
Note:
This would be great with a pork or with any type of mashed potatoes.
