A traditional holiday side given a savory twist. I love using onions and chiles in my cranberry sauce to give it a savory-sweet agrodulce vibe. I think orange juice is a must with cranberries, but a splash of brandy or white wine would be a welcome addition. Yields 8 to 10 servings.
- 1 medium onion
- 1 small jalapeño
- 1 tablespoon butter
- 2 navel oranges
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 12 to 16 ounces cranberries
- Salt & Pepper
- Small dice the onion. Stem and mince the jalapeño. Zest and juice the oranges. Pick through the cranberries to remove any rotten ones.
- In a medium pot, sautée the onion in butter over medium-high heat until it just begins to brown, 5 to 8 minutes. Add the jalapeño and cook a couple minutes more.
- Add the orange juice, both sugars, a pinch of salt, and stir to combine. Add the cranberries and reduce heat to medium. Cook, stirring frequently, until the cranberries have burst and thickened the sauce, about 5 minutes.
- Taste and adjust for seasoning, then stir in the orange zest with a fork. The sauce will thicken as it sits.