2 tablespoons D’Avolio Fused Blood Orange 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 D’Avolio Pomegranate Balsamic Vinegar
1/4 Freshly squeezed orange juice
Heat the D’Avolio 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, D’Avolio 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.
