Onion Balsamic Cranberry Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 2 tablespoons 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 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.