I have a strong affinity for can-shapped cranberry sauce. The log of congealed super-sweetened cranberry juice, laid out on a plate, the ridges from the can intact, is a memory from my childhood that holds a special place for me. As I’ve grown older though I’ve learned that there can be more flavor in something made fresh, even if you use a frozen ingredient.
Savory Cranberry Sauce
Servings: about 3 cups of sauce
Prep time: 5 minutes
Total time: 30 minutes
- 1 Tbsp. olive oil
- 2 cups roughly chopped red onion (about 1 1/2 onions)
- 1 lb. cranberries (fresh or frozen, either is fine)
- 1/2 cup honey.
- 1 lemon, zested and juiced
- kosher salt and black pepper
- Add olive oil to a large sauce pan and place over medium-low heat. Add the onions and a generous pinch of salt. Stir to coat the onions with the oil. Cook for about 10minutes, stirring occasionally, until the onions have softened. Lower heat if the onions start to brown.
- Add the cranberries, honey and lemon zest. Stir until everything is combined, raise the heat to medium and bring to a simmer. Cook for ~20 minutes, again stirring occasionally. As the cranberries cook they will burst, releasing pectin into the sauce, which will help it thicken..
- Remove from the heat and stir in the lemon juice. Taste and add salt and/or pepper to your liking. As it cools the sauce will thicken. Serve warm or chilled; either works.
You can use still frozen cranberries in this dish though it will likely take 5-10 minutes longer.
This will keep for about a week in the refrigerator.