The Olive Bin

Cranberry Marmalade

Heat the Blood Orange olive oil in a medium saucepan over medium heat. Add the onion, salt, and pepper. Saute until the onion is caramelized, about 15 minutes. Add cranberries, brown sugar, Pomegranate balsamic, 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 completely; then transfer to an airtight container. Cover and refrigerature, up to one week.
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Ingredients

2 T of The Olive Bin's Blood Orange Olive Oil (Fused)
1 C sliced onion, loosely packed (about half of one medium onion)
1 tsp kosher salt
Freshly cracked pepper, to taste
2 C fresh cranberries
1/2 C brown sugar
1/2 C of The Olive Bin's Pomegranate Balsamic Vinegar
1/4 C freshly-squeezed orange juice

Directions

  1. Heat the Blood Orange olive oil in a medium saucepan over medium heat.
  2. Add the onion, salt, and pepper. Saute until the onion is caramelized, about 15 minutes.
  3. Add cranberries, brown sugar, Pomegranate balsamic, and orange juice. Bring to a boil, then reduce to a simmer. 
  4. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. 
  5. Cool completely; then transfer to an airtight container. Cover and refrigerature, up to one week.

Associated Products

Pomegranate Dark Balsamic