Instructions: 1. In nonstick 12-inch skillet, melt margarine over medium heat. Add onions, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.

2. Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

Yields: about 3 cups
Work Time: 10 minutes plus chilling

NOTES : Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar a perfect match for tart cranberries! Use leftovers as a flavorful topper for turkey sandwiches.

Do-ahead tip: Sauce can be made up to 4 days ahead and stored, covered, in the refrigerator.

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