Cranberry sauce with caramelized onions

1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
1/8 tsp. ground cloves
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

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, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.

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 Tips

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.

nutrition information (per serving):
Size: per 1/4 cup; Calories (kcal): 90; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0.5; Sodium (mg): 25; Cholesterol (mg): 0; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 101, pp. 32

September 3, 2009