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