CRANBERRY, ORANGE AND POMEGRANATE MARMALADE
INGREDIENTS:
2 tablespoons Orange Olive Oil
1 cup sliced onion, loosely packed (about half an onion)
1 teaspoon kosher salt
fresh cracked pepper
2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup Pomegranate Balsamic
1/4 cup freshly squeezed orange juice
Instructions:
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, Pomegranate 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. Let it cool, then transfer to a container. Cover and refrigerate up to one week.
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