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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.


  • 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


  • 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.


Rate or Review

Reviews (9 reviews)

  • yayabiki | 11/21/2021

    I forgot to rate it!

  • 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!

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