1cupsliced onion loosely packed about one half an onion
fresh cracked pepper
1/2cupPomegranate Balsamic Vinegar
1/4Freshly 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 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.
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