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.
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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!
A great recipe. I have made this every year since I found it in the Fine Cooking magazine! My family loves it and none of them ate cranberry sauce before this!
This recipe is simple to make and the result is elegant. The cloves adds an exotic flavor. The sauce has just the right balance of sweet and tartness. I cooked the berries until they popped, then transfer to a bowl, let it cool completely and refrigerate overnight, before serving. The sauce gel beautifully. WONDERFUL recipe. Family members have asked for the recipe. I will definitely make this sauce again for other occasions, besides Thanksgiving.
I followed the suggestions by llucja by letting the cranberries cook until they popped and this sauce came out DELICIOUS! Perfect marriage of sweet and savory and tart! The consistency was great and it was so easy to make- I'm never buying ready-made cranberry sauce again!
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