Cranberry and Balsamic Onion Marmalade


2 Tablespoons Midtown Olive Oil Blood Orange EVOO1 Cup Sliced Onion Loosely Packed About 1/2 Onion
1 Teaspoon Kosher Salt
Fresh Cracked Pepper
2 Cups Fresh Cranberries
1/2 Cup Brown Sugar
1/2 Cup Midtown Olive Oil Pomegranate Balsamic

1/4 Cup 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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