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Yields4 Servings
 2 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Onion, sliced
 1 tsp Fine Sea Salt
  Fresh Cracked Black Pepper
 2 cups Cranberries, fresh
 1 cup Brown Sugar
 1 cup Orange Juice, freshly squeezed
 1 cup VSOP Pomegranate Aged Dark Balsamic Vinegar
1

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.

2

Add cranberries, brown sugar, balsamic vinegar, and orange juice. Bring to a boil then reduce to a simmer.

3

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.

Ingredients

 2 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 cup Onion, sliced
 1 tsp Fine Sea Salt
  Fresh Cracked Black Pepper
 2 cups Cranberries, fresh
 1 cup Brown Sugar
 1 cup Orange Juice, freshly squeezed
 1 cup VSOP Pomegranate Aged Dark Balsamic Vinegar

Directions

1

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.

2

Add cranberries, brown sugar, balsamic vinegar, and orange juice. Bring to a boil then reduce to a simmer.

3

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.

Cranberry & Balsamic Onion Marmalade