Cranberry sauce with white onion and light raisins
4 servings
30 minutes
Cranberry sauce with white onion and light raisins is a refined blend of sweetness, tartness, and a hint of spiciness. In European cuisine, cranberries are often used to make sauces for meat and poultry, adding brightness to the dishes' flavors. White onion adds a delicate depth while light raisins provide a pleasant fruity sweetness. This sauce pairs perfectly with roasted turkey, duck, or pork, enhancing their rich flavors. Caramelized sugar gives the sauce a velvety texture and subtle caramel notes. It is especially good when served cold as its flavor fully unfolds. The sauce can be used as a standalone condiment, marinade, or base for complex culinary creations. It is not just an addition to the dish but a true highlight that transforms an ordinary dinner into a gastronomic delight.
1
Boil the onion in boiling water for 3 minutes, drain, and slice thinly.
- White onion: 280 g
2
Pour sugar into a pan and place it over high heat, stirring with a fork until it becomes soft and cook until it turns into caramel. Remove from heat and carefully pour in 1 cup of boiling water, stirring again, then return to heat and cook until the caramel is completely dissolved.
- Sugar: 1 glass
3
Add raisins, cranberries, and onion, and cook the mixture, stirring constantly, for 10 minutes until the cranberries soften.
- Light raisins: 95 g
- Fresh cranberries: 500 g
- White onion: 280 g
4
Remove from heat, let the sauce cool, and transfer to a sauceboat or pour over the prepared dish.