MEGAN’S KITCHEN RECIPES: CHRISTMAS CRANBERRY SAUCE.
1 T vegetable or Sunflower Oil
1 large Organic Onion, cut into medium dice
1/8 tsp ground Cloves
Sea salt and freshly ground Black Pepper
One 12 oz bag fresh or thawed frozen Cranberries, rinsed and picked over
1 c granulated Sugar
In a 10 inch straight-sided saute 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 c water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off heat and let cool to room temperature.
This wonderful sauce may be prepared up to 3 days ahead and refrigerated.