Ingredients
2 tablespoons Blood Orange Olive Oil OR Navel Orange 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
Directions
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.
