2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
3/4 teaspoon pepper
2 tablespoons vegetable oil
1 tablespoon orange juice
1 cup water
1 cup cranberry sauce
1/2 cup distilled white vinegar
1 teaspoon paprika
3 tablespoons cornstarch
1/2 teaspoon dry mustard
In a small saucepan, warm the vegetable oil over medium heat. Saute onion, garlic and salt in vegetable oil until tender. Stir slowly and stir frequently until onion is tender. Put in 1/2 cup boiling water to a boil. Heat to just under boiling and add orange juice.
Pour in water until bubbles are bubbly and thick. Dredge mixture well into pan with hands and stir in orange juice. Bring to a simmer, stirring often, and reduce heat to low. Bring to a boil, reduce heat and simmer 15 to 20 minutes, stirring constantly and scraping the bottom of the skillet.
Pour remaining water into pan to cover and cook over medium heat for 5 minutes. Remove from heat and pour cranberry sauce over top. Stirring constantly, bring to a boil and stir in vinegar and dried mustard. Remove from heat and serve.
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