Glazed Cranberry and Broccoli Saute
| Ingredients | Vegetables |
|---|---|
| Day Part | Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
Here’s a festively hued salad for those with a sweet tooth. Bright green broccoli florets get mixed with dried cranberries and a hefty dose of honey or maple syrup in this versatile side dish that would pair nicely with a wide range of entrees.
Ingredients
3 tbsp. vegetable oil
2 lb., 8 oz. (2 qt.) sweet onions, chopped
6 lb. (1 1/2 gal.) broccoli florets, defrosted
1 1/2 cups balsamic vinegar
1/4 cup honey or maple syrup
2 tbsp. dry mustard
2 tsp. salt
1 tsp. ground black pepper
1 3/4 lb. (1 1/2 qt.) dried, sweetened cranberries
Steps
1. In a very large rondeau or tilting skillet, heat oil over medium-high heat.
2. Add onions and saute for 5 minutes, stirring often, until softened and just starting to caramelize.
3. Stir in garlic. Cook for 1 minute. Add broccoli and cook, stirring often, until heated through and liquid has evaporated, about 5 minutes.
4. To make balsamic glaze, whisk together vinegar, honey, mustard, salt and pepper.
5. Stir dried cranberries and balsamic glaze into broccoli mixture. Heat to a boil. Simmer on high 4 to 5 minutes, until glaze thickens and thinly coats other ingredients. Hold hot at 135 F or higher.
6. To serve, scoop 1/2 cup broccoli mixture onto each plate.
Photo courtesy of Cranberry Marketing Committee