Wednesday, November 25, 2009

Fine Cooking: Cranberry Sauce with Caramelized Onions

I am searching for cranberry nirvana.  I need something homemade and delicious and not a jelly roll from a can.  Why should everything else on Thanksgiving be homemade but the cranberry sauce?  It's a required part of the meal.  I am going to require that it be made from scratch from now on.  Which probably means I will be responsible for making it every year from now on.  This isn't a bad candidate.

Cranberry Sauce with Caramelized Onions
From Fine Cooking magazine, October/November 2009

1 tablespoon vegetable or canola oil
1 large yellow onion, cut into medium dice
⅛ teaspoon ground cloves
Kosher salt and freshly ground black pepper
One (12-ounce) bag fresh or thawed frozen cranberries, rinsed and picked over
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 ½ 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.

Makes 2½ to 3 cups

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