Cranberry and Balsamic Onion Marmalade


2 tbsp Blood Orange Flavor Infused Olive Oil

1 cup sliced onion loosely packed about one half an onion

1 tsp kosher salt

fresh cracked pepper

2 cups fresh cranberries

1/2 cup brown sugar

1/2 cup Pomegranate Balsamic Vinegar

1/4 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. Sauté 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 transfer to a container cover and refrigerate up to one week.

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