Yields 2-1/2 to 3 cups
1 T vegetable or sunflower oil
1 large yellow onion
cut into medium dice
1/8 tsp ground cloves
and freshly ground black
One 12 oz bag fresh or thawed frozen cranberries, rinsed and
1 c granulated sugar
In a 10 inch straight-sided saute pan
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
until the onions are golden-brown and very soft, 20 to 25 minutes.
lid, increase the heat to medium high, and cook the onions, stirring
until deep caramel-brown, an additional 2 to 3 minutes.
Add the cranberries, sugar, a
pinch of salt
and 1/2 c water
and bring to a simmer over medium-high heat. Simmer for 1 minutes, then
turn off heat and let cool to room temperature.
This wonderful sauce may be prepared up to 3 days ahead and
here for Wood Prairie Organic Vegetables Section