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Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 mins or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 mins or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 mins or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.
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