Cranberry and Balsamic Onion Marmalade

2 tablespoons Blood Orange Extra Virgin Olive Oil
1 cup sliced onion loosely packed about one half an onion
1 teaspoon kosher salt
Fresh cracked pepper
2 cups fresh cranberries
½ cup brown sugar
½ cup pomegranate balsamic
¼ freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat, add the onion salt and a few turns of black pepper. Saute until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool, then transfer to a container, cover and refrigerate up to one week.

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