A nice change from "your usual cranberry sauce". I found it works best with sweet white onions, and I cut the sugar in half, which came out just right for my taste. To reduce the "sharp" onion taste (if you are concerned about the onions), a little more work is required: start roasting the onions in about 1 teaspoon of oil first in the pot, then, when the onions are light golden brown, add the white sugar and lightly caramelize. Then add the water and the other ingredients as the original recipe calls for. That way, the onions release their full sweetness, while the edge is taken off. I also think, adding about 1/8 to 1/4 teaspoon of ground coriander would spice it up a bit, but I have not tried that yet myself.
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A nice change from "your usual cranberry sauce". I found it works best with sweet white...