Cranberry Sauce with Caramelized Onions

(Sweet-tart, deeply savory, and ridiculously good with turkey, pork, chicken, or even spread on a sandwich) Makes about 2½ cups │ Serves 6–10 │ Ready in 45 minutes (plus chilling)

Ingredients

• 1 (12-oz / 340 g) bag fresh cranberries
• 2 medium Organic Rosa Di Milano Onions (about 1 lb total)
• 2 Tbsp butter (or olive oil for dairy-free)
• ¾ cup (165 g) packed brown sugar (light or dark – dark gives deeper flavor)
• 2 Tbsp balsamic vinegar
• ¼ tsp salt
• 1 cup (240 ml) water

Instructions

1. Rinse the cranberries under cold water in a colander. Pick out and discard any shriveled or soft ones. Set aside to drain.
2. Peel the onions, cut each into quarters, then slice crosswise into thin strips. (Yes, it will look like a mountain of onions—they cook down dramatically.)
3. Heat a large (12-inch) nonstick or heavy skillet over medium heat. Add the butter (or oil). When melted, add the onions and a pinch of salt. Cook 15–20 minutes, stirring every few minutes, until the onions are soft, golden-brown, and sweetly caramelized. Lower the heat if they threaten to burn.
4. Turn the heat up to medium-high. Add the cranberries, brown sugar, balsamic vinegar, salt, and 1 cup water all at once. Stir well and bring to a lively boil.
5. Reduce heat to medium and simmer uncovered for 12–15 minutes, stirring now and then. The cranberries will burst, the sauce will thicken slightly, and it will turn a gorgeous deep ruby color. When almost all the berries have popped and it looks jammy, it’s done. Taste and adjust salt or a splash more vinegar if you’d like it sharper.
6. Remove from heat. Transfer to a serving bowl (to serve the same day) or a clean jar (for storage). Cool to room temperature, then refrigerate until fully chilled, at least 3–4 hours. The sauce thickens more as it cools.
7. Keeps beautifully in the fridge for up to 1 week. Serve cold or at room temperature.