Thursday, November 20, 2008

Rubies & Pearls (Cranberries & Onions)

1-1/2 lbs pearl onions
1 tbl butter or margarine
1/4 c. Splenda
1/4 tsp salt
1/4 tsp pepper
1 cup fresh cranberries
1/2 c. chicken broth

Drop the onions into a pot of boiling water for 2 min. Drain and rinse under cold water. When cool enough to handle, slice off the root ends and slip off outer skins of onions.

Heat oven to 400F. Spray a casserole dish with cooking spray.

Heat the butter in a large skillet over medium-high heat, add onions, and saute until lightly browned, turning occasionally. Add the Splenda, salt, pepper, cranberries, and broth and toss gently to combine. Pour mixture into prepared casserole dish and bake, uncovered, for 30 minutes.

6-8 servings

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