2 Tbsp. Blood Orange Olive Oil
1 c. onion, sliced
1 tsp. Kosher salt
fresh cracked pepper
2 c. fresh cranberries
1/2 c. brown sugar
1/2 c. Pomegranate Balsamic (or try Cranberry Pear White Balsamic)
1/4 c. freshly squeezed orange juice
Heat the Blood Orange 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, and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is to your liking: 20 minutes - 40 minutes. For jam-like in consistency, simmer the full 40 minutes, stirring occasionally.
Cool then transfer to a container. Cover and refrigerate up to one week.