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.
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!
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