Cranberry sauce
Created by Michel Nischan
Servings: Makes about 2 cups
  • 2 cups fresh cranberries
  • 1/2 cup apple juice
  • 1/2 cup dry Riesling wine
  • 2 sticks cinnamon
  • 2 tablespoons grapeseed or canola oil
  • 1 medium yellow or white onion , sliced 1/4-inch thick
  • 1 teaspoon honey
  • Salt and freshly ground pepper
  • Directions
    In a large saucepan over a medium-high flame, bring cranberries, apple juice, wine, and cinnamon sticks to a boil. Reduce heat and simmer gently until cranberries soften and begin to pop, about 5 minutes.

    Meanwhile, in a large skillet over a medium-high flame, heat oil until hot but not smoking. Add onion and honey; season with salt and pepper, to taste. Cook, stirring occasionally, until onion is nicely browned, about 12 minutes.

    Add onion mixture to cranberries and mix well. Taste and adjust seasonings, adding more salt, pepper, and honey, if desired.