Serves: 5
Total Calories: 85
In a stainless steel saucepan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it starts to brown, about 5 minutes. Add the salt and pepper. Reduce the heat to low and cook 5 minutes. Stir in the vinegar, orange juice, and jelly. Bring to a boil, and cook, stirring frequently, until the jelly is completely melted and the sauce reduces and is slightly thickened with a glossy appearance, 6 to 8 minutes. Serve hot, or store, refrigerated in a covered container, for 3 to 4 days. The sauce can be made ahead and reheated.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Red Onion Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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