Cranberry & Balsamic Onion Marmalade
Lunch - Brunch - Dinner
2 tablespoons Maine-ly Drizzle Fused 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
- 1/2 cup brown sugar
1/2 cup Maine-ly Drizzle Pomegranate-Quince 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 then transfer to a container, cover and refrigerate up to one week.