Cranberry & Caramelized Onion Sauce

Celebrate the tiny, tart berry for its culinary versatility and its impressive health benefits. This condiment is made with caramelized onions, one of my favorite ways to add sweet-ness to a dish. I also sweeten the berries with apple juice, orange juice and a little honey. This is plenty sweet for the kids, and if you’re concerned about the wine, don’t be. Much of the alcohol burns off and leaves only a lovely subtle flavor behind. The most obvious way to serve this sauce is alongside a holiday turkey, but it’s also fantastic served with ham, pork chops, or roast chicken. You can also use it as a glaze for pork, chicken, or goose, or stir it into pan gravies, add it to vinaigrettes, spread it on toast, and toss it with salads.

1. In a large, nonreactive saucepan, combine the cranberries, apple juice, orange juice, Riesling, and cinnamon sticks and bring to a slow boil over medium heat.  Reduce the heat to low, cover, and simmer gently for 7 to 8 minutes, or until the cranberries soften and some pop open.  Taste the cranberries and sweeten with a little honey if they are too tart.  Cover and set aside to keep warm.


2. In  a sauté pan, heat the oil over medium heat until it ripples, which indicates it’s hot.  Add the 1 teaspoon honey and the onion slices, sprinkle with salt and pepper, and cook, stirring occasionally, for 6 to 8 minutes, or until translucent and browned.


3. Add the onion to the cranberries, mix well, and taste and adjust the seasoning with salt, pepper, and more honey, if necessary.  Serve warm or at room temperature.  To store, spoon into a plastic or glass container, cover tightly, and refrigerate for up to 3 days.

© Michel Nischan, Homegrown Pure and Simple (Chronicle Books, 2005)