Pickled Red Onions and Cranberries

• 1/2 cup olive oil
• 8 medium-size red onions, cut into 1/3-inch-thick rounds
• 3/4 cup Sherry wine vinegar
• 1/2 cup sugar
• 3 cups cranberries
• 2 teaspoons chopped canned chipotle chiles*

1. Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat.
2. Add half of onions to skillet and saute until tender and golden brown, about 12 minutes.
3. Transfer onions to large bowl.
4. Repeat with remaining 1/4 cup oil and remaining onions.
5. Return all onions to same skillet.
6. Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes.
7. Stir in chipotle chiles.
8. Season to taste with salt and pepper.
9. Cool.
10. (Can be prepared 5 days ahead.
11. Cover and refrigerate.
12. Bring to room temperature before serving.)
13. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

olive oil, red onions, sherry wine vinegar, sugar, cranberries, chipotle chiles

Taken from www.epicurious.com/recipes/food/views/pickled-red-onions-and-cranberries-108843 (may not work)