Pomegranate Balsamic Onion and Cranberry Jam

Dramatic, easy and delicious!

Our Pomegranate Dark Balsamic adds a sweet-tart richness to this festive condiment that perfectly compliments poultry and pork.

Tip: There's no better way to serve up left overs than to top your roasted turkey or pork sandwiches with brie and this delicious jam.

Ingredients:

• 2 tbsps Della Terra Blood Orange Olive Oil
• 1 cup sliced onion, loosely packed (about 1/2 an onion)
• 1 tsp kosher salt
• fresh cracked pepper
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup Della Terra Pomegranate Dark Balsamic
• 1/4 cup freshly squeezed orange juice

Directions:

1. Heat Blood Orange Olive Oil in a medium saucepan over medium heat.
2. Add onion, salt and a few turns of black pepper.
3. Sauté until the onion is caramelized, about 15 minutes.
4. Add cranberries, brown sugar, Della Terra Pomegranate Balsamic and orange juice. Bring to a boil, then reduce to a simmer.
5. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool.
6. Transfer to a container and cover. Refrigerate up to one week.