Cranberry Sauce with Caramelized Onions

Cranberry Sauce with Caramelized Onions
Photo by Scott Phillips


  • One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-½ cups)
  • 1 Tbs. vegetable or canola oil
  • 1 large yellow onion, cut into medium dice
  • 1 cup granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1/8 tsp. ground cloves

In a 10-inch straight-sided sauté 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...

View full recipe at Fine Cooking


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