Caramelized Onion Cranberry Jam for Holiday Brie

Caramelized onion cranberry jam is a slow cooked spread of deep golden onions, balsamic vinegar, brown sugar and dried cranberries. It tastes sweet and tangy at the same time, and it was made for spooning over warm brie on a holiday cheese board. If you have a free afternoon and a big bag of yellow onions, this recipe fills two half pint jars.

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What goes into the jar

• 3 lb yellow onions (about 5 large), halved and thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 cup dried cranberries
• 1/3 cup packed brown sugar
• 1/3 cup balsamic vinegar
• 1/2 cup water
• 1 tsp fresh thyme leaves

Give the onions the full 45 minutes

Most onion jam that tastes flat or a little sharp was rushed. The onions went in, turned soft and blond, and the sugar and vinegar were added before any real browning happened. The recipe is clear on this: do not rush the onions, because the deep color is where the flavor comes from. Plan on 40 to 45 minutes over medium heat before anything else goes in the pot.

For the first stretch the onions mostly release water and collapse. Three pounds of sliced onion looks like far too much for the pot, and then it shrinks to a fraction of that. Once the liquid cooks off, browning starts, and this is when you need to stir every few minutes and scrape up the brown layer that forms on the bottom. That layer is flavor. Let it darken a little, then stir it back into the onions.

Why a wide heavy pot matters

A wide pot gives the onions more contact with the hot surface, so moisture escapes faster and they brown instead of stewing. A heavy base spreads the heat evenly, which keeps the sugars from scorching in one hot spot while the rest of the pot is still pale. Thin, even slices help too, since they all cook at the same speed.

How to make caramelized onion cranberry jam

• Melt the butter with the oil in a wide heavy pot over medium heat. Add the onions and salt and cook 40 to 45 minutes, stirring every few minutes, until deep golden brown.
• Stir in the cranberries, brown sugar, balsamic, water and thyme.
• Simmer over low heat 15 to 20 minutes, stirring often, until thick and sticky and a spoon drawn through leaves a clear path.
• Wash 2 half pint jars in hot soapy water and boil them 10 minutes to sterilize. Cool the jam to room temperature and spoon it in.
• Refrigerate up to 2 weeks or freeze up to 3 months.

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What happens in each stage

The salt goes in with the raw onions for a reason. It pulls moisture out early, so the onions soften and the water cooks away sooner. The butter brings flavor, while the oil helps the fat hold up through a long cook without the butter burning.

When the cranberries, brown sugar, balsamic, water and thyme go in, the pot will look loose and soupy. That is expected. The water gives the dried cranberries time to plump up while the sugar and vinegar reduce around them. Keep the heat low here and stir often, because sugar catches on the bottom much faster than plain onions do.

The spoon test tells you when to stop. Drag a spoon across the bottom of the pot. If the jam flows back right away, keep simmering. If the spoon leaves a clear path for a moment, it is ready. It will firm up more as it cools, so do not cook it down to a paste.

Serving it with brie and keeping it cold

Warm brie is the classic match. The soft, mild cheese softens the tang of the balsamic, and the cranberries add little chewy bursts of tartness. Spoon the jam over the top of the cheese and set out crackers or sliced bread on the side. It also works on a cheese board next to sharper cheeses, where the sweetness balances the salt.

This is a refrigerator or freezer jam, so treat it like any fresh condiment. Let it cool completely before it goes into the sterilized jars, then keep it in the fridge for up to 2 weeks or in the freezer for up to 3 months. With 2 half pints from one batch, you can keep one jar for the holidays and freeze the other for later.

If you like a savory jar on the cheese board, try our garlic balsamic onion jam or the smoky bacon balsamic onion jam . For a sweeter holiday spread, our fig gingerbread jam is a good pick, and leftover caramelized onions are right at home on this caramelized onion apple Gruyère flatbread .

Questions about this onion jam

Can I can this jam in a water bath for the pantry?

No. Onion jam is a refrigerator or freezer jam and is not meant for canning. Keep it in the fridge for up to 2 weeks or freeze it for up to 3 months.

How much does one batch make?

About 2 half pints. That is why the recipe calls for sterilizing 2 half pint jars.

My onions are sticking before they brown. Is that a problem?

A little sticking is normal and it is where the browned flavor builds. Stir every few minutes and scrape the brown bits back into the onions. If they start to look black instead of brown, stir more often.

Why does the jam need to cool before going into the jars?

The recipe has you cool it to room temperature first, then spoon it into the clean, sterilized jars. That way it goes straight into the fridge or freezer for storage.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us