Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cranberry Sauce with Caramelized Onions

Scott Phillips

Yield: Yields 2-1/2 to 3 cups

Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

Let the cranberry sauce cool to room temperature before serving so it has time to thicken properly.

Reviews

Rate or Review

Reviews (8 reviews)

  • yayabiki | 12/14/2020

    So good. Got compliments from everyone! I sliced the onions and cut the slices in half. Amazingly easy and quick to make. Seriously... the best I've ever had.

  • llucja | 10/05/2018

    I have made this sauce every year for Thanksgiving since I discovered the recipe 8 years ago. I still stand by my first review: this sauce is amazing! Remember to let the cranberries pop and the sauce will gel beautifully!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial