2 Tbsp Blood Orange Olive Oil
1 Cup thinly-sliced onion
1 tsp Kosher Salt
Freshly Cracked Black Pepper, to taste
2 Cups fresh cranberries
1/2 Cup brown sugar
1/2 Cup Pomegranate Balsamic Vinegar (or try the Cranberry-Pear White Balsamic!)
1/4 Cup orange juice
Heat the olive oil in a medium saucepan on the stove, over medium heat. Add the sliced onion, salt and a few turns of black pepper.
Saute 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 min, 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.