cranberry marmalade


• 2 c. fresh cranberries
• 1/2 c. Pomegranate Balsamic Vinegar
• 1/2 c. brown sugar
• 1/4 c. freshly squeezed orange juice
• 1 c. sliced onion loosely packed (about 1/2 onion)
• 2 Tbs. Blood Orange Olive Oil
• 1 tsp. Kosher salt
• fresh cracked pepper

Preparation: 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 and transfer to a container, cover and refrigerate up to one week.