Cranberry Balsamic Onion Marmalade
by RoryThis sweet marmalade is a winter favorite and will last up to a week refrigerated.
Cranberry Balsamic Onion Marmalade
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Category
Condiments
Ingredients
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2 Tbsp. Blood Orange Fused Olive Oil
1 C. Onion, Thinly-Sliced
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1 tsp. Kosher Salt
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1/2 tsp. Black Pepper, Cracked
2 C. Fresh Cranberries
1/2 C. Brown Sugar
1/2 C. Pomegranate Balsamic Vinegar or Cranberry Pear White Balsamic Vinegar
1/4 C. Orange Juice
Directions
Heat the olive oil in a medium saucepan on the stove, over medium heat. Add the sliced onion, salt and black pepper.
Sauté the onions until they are translucent and beginning to caramelize (about 10 min), stirring intermittently.
Add the fresh cranberries, brown sugar, balsamic vinegar and orange juice, stirring to combine, and to dissolve the brown sugar. Bring mixture to a boil, then reduce heat to a bare simmer.
Cook mixture until the sauce is reduced to a jam consistency, about 40 minutes, stirring occasionally.
Remove pan from burner and allow to cool to room temperature. Transfer to a container, cover tightly and refrigerate up to one week.