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
  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 minutes, then cover, turn off heat and let cool to room temperature.
 
This wonderful sauce may be prepared up to 3 days ahead and refrigerated.

Megan
 
Adapted From: www.finecooking.com

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