2 tablespoons Blood Orange Extra Virgin 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
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.