Cranberry sauce with caramelized onion and apple

Cranberry sauce—that ubiquitous bowl of sparking burgundy deliciousness sitting next to your turkey.

From the simplest—dare I say even from a can—to the most complex recipe, it’s always good.

Of course, there are degrees of good…

It’s got to be sweet and tart, but it can be so much more. And more makes it more interesting.

This one uses chopped apple, a splash of red wine, black pepper, orange zest, and caramelized onions. For textural interest, I like to add a handful of dried cranberries. It’s much more interesting. And fabulous.

Sometimes I add a handful of chopped dried Mandarin orange slices. Sometimes I add a handful of pistachios or other nuts. It’s your dinner. Have fun with it.

One of the great things about this recipe is that it lasts virtually forever in the fridge. So make it a week before, if you like. Make lots. Serve it with any roast meat or poultry. Or anything. Or by itself. Or put a scoop of vanilla ice cream on top and call it dessert.

Ingredients:

• 2 medium onions, diced

• splash of sunflower oil

• sprinkle of salt

• 2 sweet apples, peeled, cored, and coarsely chopped

• 2 bags cranberries

• 2 cups apple cider

• 1 cup brown sugar

• 2 handfuls of dried cranberries, coarsely chopped    

• chopped or halved dried Mandarin orange slices

• ½ tsp ground cardamom

• 1 tsp vanilla

• a handful of pistachios

Method:

• Warm the oil in a medium saucepan. Add the chopped onion, sprinkle it lightly with salt, and sauté until it begins to color. 

• Add the chopped apple as the onion begins to color and continue to sauté until the they are somewhat caramelized.

• Then, add the fresh and dried cranberries, apple cider, brown sugar, and diced dried orange slices.

• Simmer until berries pop and are tender. Add the cardamom. Then lower the flame and cook slowly until thickened and reduced.

• Stir in vanilla, then pistachios, and chill.

Did you make it? Was it fabulous?