Caramelized 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.

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

1 | Combine dried cranberries and wine in glass measuring cup or other non-reactive container. Cover, and let soak 8 hours, or overnight, at room temperature.
2 | Heat oil in large skillet over medium heat. Add onions, and season with salt and pepper, if desired. Cook onions 20 to 25 minutes, or until caramelized. Add 1 Tbs. hot water, if necessary, to prevent onions from sticking.
3 | Stir in rosemary, and cook 30 seconds. Add soaked cranberries, wine, and 1/2 cup water. Bring to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and cool in pan 5 minutes.
4 | Transfer mixture to blender or food processor, and purée until smooth. Add more hot water for a smoother sauce. Season with salt and pepper, if desired.