Caramelised Onion Cranberry Sauce

Makes 2 cups

Slow-cooked onions lend extra sweetness to a sauce made with dried cranberries. The sauce itself is less jelly-like than traditional cranberry sauces, but it still delivers that bright, tart taste. 


Combine dried cranberries and wine in a glass measuring cup or other non-reactive container. Cover, and let soak for 8 hours, or overnight, at room temperature. 
Heat oil in a large skillet over medium heat. Add onions, and season with salt and pepper, if desired. Cook onions 20-25 minutes or until caramelised. Add 1 Tbsp hot water, if necessary, to prevent onions from sticking. 
Stir in rosemary, and cook 30 seconds. Add soaked cranberries, wine and ½ C water. Bring to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and cool in pan 5 minutes. 
Transfer the mixture to the blender or food processor and purée until smooth. Add more hot water for a smoother sauce. Season with salt and pepper, if desired. Transfer to bowl to serve.   
Credit: Vegetarian Times



  • 1 C dried cranberries
  • ½ C red wine, such as Pinot Noir
  • 2 Tbsp olive oil
  • 2 large sweet onions, halved and thinly sliced (4 C)
  • 2 tsp fresh rosemary, chopped