The gravy or sauce is cold in my photo and does look better warm. Just before Thanksgiving I got this beautiful bag of cipolini onions. In case you don’t know cipolini onions are small flat onions that you have to boil to peel. They are very special and are usually served with balsamic vinegar…..So I got the idea in my head that they would be great with cranberries and they are. My husband usually hates cranberry sauce but when he tasted this he said it was very good. This might be my usual cranberry sauce now. My idea of serving size might differ from your idea of serving size. Leftovers can be frozen.

Ingredients for around 12 servings

1 cup sugar

2 Tablespoons water

4 Tablespoons turkey or chicken fat (or butter)

1/2 cup balsamic vinegar

2 lbs cipollini onions (boiled 2 minutes, cool, peel. Small ones I leave whole and bigger ones I chop)

1 orange (just the grated zest)

18 oz cranberries

4 bay leaves

3 cups turkey stock – preferably home made (or vegetable stock)

2 teaspoons fresh thyme leaves

sea salt – to taste

ground black peppers – to taste

balsamic vinegar – to taste

Directions

The sugar and water go in a pot on medium heat. Do not stir. You take its off the heat in about 5 minutes when it starts to turn brown. Then stir in the fat till melted and then the vinegar.

Add onions, cranberries, bay leaves and stock and bring to a boil and then reduce to simmer.

Reduce to desired consistency and add thyme. (I reduced to around half…this took a long time)

Add salt, pepper, balsamic to taste.

Enjoy!