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2 tablespoons of blood orange olive oil
1 cup onion, sliced and loosely packed
1 teaspoon of kosher salt
Freshly cracked pepper, to taste
2 cups of fresh cranberries
1/2 cup of brown sugar
1/2 cup of pomegranate dark balsamic
1/4 of orange juice
Heat the olive oil in a saucepan over medium heat, add the onion, salt, and a few twists of black pepper. Sauté the onion it has caramelized - 10-15 minutes. Add the cranberries, brown sugar, dark balsamic vinegar, and the orange juice. Bring mixture to a boil, then reduce heat and let simmer. Allow mixture to simmer until the sauce is jam-like in consistency, about 40 minutes, stir occasionally. Cool marmalade, transfer it to a container, cover and refrigerate up to 1 week.