Cranberry Sauce with Caramelized Onions
Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.
Ingredients
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1 tablespoon vegetable or canola oil
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1 large yellow onion, cut into medium dice
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1/8 teaspoon ground cloves
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Kosher salt and freshly ground black pepper
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1 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
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1 cup granulated sugar
Directions
1.
In a 10-inch straight-sided saute pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
2.
Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off the heat, and let cool to room temperature.
Make Ahead:
The sauce may be prepared up to 3 days ahead and refrigerated.
Serving Suggestions:
Let the cranberry sauce cool to room temperature before serving so it has time to thicken properly.
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