Yield: Yields 2-1/2 to 3 cups
Slow-cooked onions bring extra flavor to this simple sauce, and cloves add warmth.
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.
I forgot to rate it!
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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.