Cranberry and Balsamic Onion Marmalade

2 Tablespoons Midtown Olive Oil Blood Orange EVOO

1 Cup Sliced Onion Loosely Packed About One Half An 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 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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