Cranberry & Balsamic Onion Marmalade

• 2 Tbsp. ♥ Olive My Heart ♥ Fused Blood Orange Extra Virgin Olive Oil
• 1 cup sliced onion, loosely packed (about half an onion)
• 1 teaspoon kosher salt
• fresh cracked pepper
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup ♥ Olive My Heart ♥ Pomegranate Balsamic Vinegar
• 1/4 freshly squeezed orange juice

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. Add cranberries, brown sugar, pomegranate 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.