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MARMALADE: Cranberry Marmalade

Condiments and Sauces


  • 2 tablespoons Blood Orange Olive Oil
  • 1 cup sliced onion loosely packed (about one half onion)
  • 1 teaspoon kosher salt
  • fresh cracked pepper
  • 2 cups fresh cranberries
  • 1/2 cup brown sugar
  • 1/2 cup Pomegranate Balsamic
  • 1/4 freshly-squeezed orange juice


  1. 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.
  2. Add cranberries, brown sugar, Pomegranate Balsamic, 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.
  3. Cool; transfer to a container; cover and refrigerate up to one week.