Cranberry Orange and Balsamic Onion Marmalade
A new take on the traditional Cranberry Sauce...perfect accompaniment to your Thanksgiving meal and on your turkey sandwiches the next day. 
Cranberry Orange and Balsamic Onion Marmalade
Ingredients:
2 tablespoons Di Oliva Blood Orange Extra Virgin Olive Oil
1 cup sliced onion, loosely packed it’s about half an onion
1 teaspoon kosher salt
fresh cracked pepper
2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup Di Oliva 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, 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. Enjoy!!
Cranberry Orange and Balsamic Onion Marmalade
Ingredients:
2 tablespoons Di Oliva Blood Orange Extra Virgin Olive Oil
1 cup sliced onion, loosely packed it’s about half an onion
1 teaspoon kosher salt
fresh cracked pepper
2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup Di Oliva 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, 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. Enjoy!!
