Cranberry Sauce with Caramelized Onions

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

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  1 Tbs. vegetable or canola oil
  
  


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  1 large yellow onion, cut into medium dice
  
  


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  1/8 tsp. ground cloves
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
  
  


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  1 cup granulated sugar
  
  

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.