Cranberry Sauce with Caramelized Onions

by Dorothy Reinhold on November 15, 2020


Print This Post Print This Post Cranberry Sauce with Caramelized Onions is the best of both worlds -- a lightly sweet, deeply savory, full-bodied sauce that complements turkey or any roasted meat. It's easy, with only 5 ingredients.

Cranberry Sauce with Caramelized Onions is the best of both worlds — a lightly sweet, deeply savory, full-bodied sauce that complements turkey or any roasted meat. It’s easy, with only 5 ingredients.

The arrival of the first bags of fresh cranberries into grocery stores is cause for a celebration at my house. We can’t get enough of all things cranberry, including…

Cranberry Sauce with Caramelized Onions in a small bowl on a marble countertopToday I have a new cranberry sauce recipe for you. It is a deeply flavored sweet-sour-savory cranberry sauce, rich with caramelized red onions, tangy with balsamic vinegar, and just sweet enough with brown sugar. You’re going to put it on everything, I promise.

How to make Cranberry Sauce with Caramelized Onions

Ingredients for Cranberry Sauce with Caramelized OnionsAs always, first gather your ingredients. That way you know you have everything you need.

Slicing red onions on a cutting boardCut the onions. It’s going to look like a ton of onions. Don’t worry, it is exactly the right amount.

Red onions sautéed in a skilletAdd the onions to a nonstick skillet. I just bought this light-colored skillet…how fun is that? This way I can easily see the color of things in the pan.

Sautéing onions in a skilletThey’re about halfway done.

Sautéed onions are done in the skilletOnions are ready, after 15-20 minutes of cooking in the skillet.

Add cranberries and sugar to the skilletAdd the other ingredients to the skillet and stir to combine.

Simmer cranberries and onionsSimmer for another 15 minutes until everything pops and bubbles nicely.

Cranberries and onions are done and ready to chillThe sauce will thicken up a bit as it cooks and then cools.

Cranberry Sauce with Caramelized Onions has only 5 ingredientsSpoon some into a serving bowl and refrigerate for a couple of hours, until chilled.

Store the cranberry sauce in a jar in the refrigeratorOr store it in a jar in the refrigerator if you make it ahead of time. Yes, I did spell it “caramelizd” on the label because I ran out of room!

What to use Cranberry Sauce with Caramelized Onions on

–Roast turkey, chicken, duck, pork, or beef.

–Appetizer toasts with brie and a dollop of this sauce on top!

Cranberry Sauce with Caramelized Onions on pizza–Dolloped on a pizza crust, along with leftover steak pieces, a finely diced cooked potato, mozzarella cheese and arugula on top. Bake it at 475F for 13 minutes and voila! It’s a sort of impromptu steak and potatoes pizza (or use up what’s in the fridge pizza)!

Let’s go! There’s no time like the present to make Cranberry Sauce with Caramelized Onions!

Cranberry Sauce with Caramelized Onions

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 6-10

Cranberry Sauce with Caramelized Onions

Cranberry Sauce with Caramelized Onions is the best of both worlds -- a lightly sweet, deeply savory, full-bodied sauce that complements turkey or any roasted meat. It's easy, with only 5 ingredients.

Ingredients

  • 1 (12-ounce) bag fresh cranberries
  • 2 medium red onions (about 1 pound total, more or less)
  • 2 tablespoons butter (or use olive oil)
  • 3/4 cup packed brown sugar (light or dark)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1 cup water

Directions

  1. Put cranberries in a colander, run water over them to wash, and allow to drain dry. Pick through them and discard any obviously rotten or mushy ones.
  2. Peel paper skin off onions, and cut each onion into 4 wedges. Then thinly slice the onions crosswise. It will look like a lot of onions; don't worry, it is exactly enough.
  3. In a large nonstick skillet, melt butter (or olive oil) over medium heat. Add onion and cook 15-20 minutes, stirring occasionally, until onions are dark brown and tender. Your kitchen will smell wonderful! If onions begin to burn, turn the heat down a snitch.
  4. When onions are done, turn heat to medium-high, add cranberries, sugar, vinegar, salt and 1 cup water. Heat to a boil. Reduce heat to medium and cook, uncovered, 12-15 minutes, or until nearly all the cranberries pop and the mixture thickens a bit. Stir occasionally during this process.
  5. Remove skillet from the heat and spoon sauce into a serving bowl if you are using it that day, or spoon it into a jar to refrigerate if you are serving it another day. Refrigerate until chilled, 3-4 hours.
  6. You can make this up to a week ahead and store it covered, in the refrigerator.
  7. Makes about 2 1/2 cups. Serves 6-10, depending on how much cranberry sauce you like with your meal. We like plenty, so for us, this serves 6.

Notes

Recipe source: My mother, Helen Reinhold, gave me this recipe. I believe she got it from Good Housekeeping many years ago.

https://www.shockinglydelicious.com/cranberry-sauce-with-caramelized-onions/

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Bowl of Cranberry Sauce with Caramelized Onions with the title words on the slide

Other Shockingly Delicious cranberry sauces for you to try

Best Ever Homemade Cranberry Sauce in a white bowl against a white backgroundBest Ever Cranberry Sauce (my most-requested)

Fresh Cranberry-Ginger Relish recipe in a white bowl against a white backgroundFresh Cranberry-Ginger Relish (a finalist in the Sunset Magazine Thanksgiving contest in 2005!)

New Mexican Hatch Chile Cranberry Sauce in a white bowl on a white plate with chile powder alongsideHatch Chile Cranberry Sauce (just a little zip, not too hot)

Dreamsicle Vanilla-Orange Cranberry Sauce in a white bowl on a white background with a wooden spoon alongsideVanilla-Orange Cranberry Sauce (Dreamsicle, anyone?)

It’s CranberryWeek!

Take a look at more recipes from my food blogger friends, for our celebration of Cranberry Week ⇓

Monday Cranberry Recipes

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