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Fresh Cranberry Sauce With Caramelized Onions Recipe

Don't Forget the Sides: Caramelized Onion Cranberry Sauce

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich.

If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.

Fresh Cranberry Sauce With Caramelized Onions

Fresh Cranberry Sauce With Caramelized Onions

Simple Fresh Cranberry Sauce With Caramelized Onions


1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar


  1. In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, 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.
  2. Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat.
  3. Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature.

Makes 2 1/2-3 cups.

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Soniabonya Soniabonya 7 years
My aunt an dI were just discussing making cranberry sauce. She said it was difficult and most recipes she tried didn't come out well, the texture either too gooey or too runny, not sweet enough etc. and she had the can on standby for her Thanksgiving. :) I'll give this one a try.
eastcoastgirl eastcoastgirl 7 years
MMMM, that looks so good!
AmberHoney AmberHoney 7 years
Hey Yum, I got mine from on a splurge from a GC I received. The site from the package goes nowhere. The actual name is FLOR DE SAL D'ES TRENCH orange and chilli (their spelling on the chilli). The container really sucks it's cardboard and mine was packed to the top so that when I opened it it spilled everywhere. Thankfully my hubby had the good sense to tell me to open it on wax paper. One more thing - I made salsa yesterday from some maters I still have in my garden and used this salt - pretty tasty! Enjoy.
Food Food 7 years
Oh AmberHoney, can you find out the name of that Spanish salt! I must get that, it sounds amazing! Time to look for another salt cellar! ;)
AmberHoney AmberHoney 7 years
Agree with all the posts. Every year I try a new cranberry recipe and I have 3 salt cellars - my latest is Mario Batali's cause you have two containers in one. As far as salts go, OMgoodness I just counted I have 14. Latest is from Spain - orange zest and chili pepper flakes. :drool:
Food Food 7 years
It is so delicious! I have some on my sandwich today! Suziryder, I am slightly obsessed with salt cellars and salt varieties. I have too many little boxes like these! :)
suziryder suziryder 7 years
Ooo this looks awesome! I've always loved cranberry sauce, even the stuff from a can - it may be my favorite part of the Thanksgiving meal. I've never had it like this though, and I need to try it. Also, I want that salt cellar (second pic from the top) :)
Kimpossible Kimpossible 7 years
This looks delicious. I'm definitely going to try it. I absolutely love cranberry sauce so this will be fun!
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