CRANBERRY, ORANGE AND POMEGRANATE MARMALADE
INGREDIENTS:
2 tablespoons Orange 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 Pomegranate Balsamic
1/4 cup freshly squeezed orange juice
Instructions:
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. Let it cool, then transfer to a container. Cover and refrigerate up to one week.
Products Used:
Our Sweet Valencia Orange Olive Oil is produced by infusing natural 100% pure Valencia Orange essential oil with the fresh, early harvest, UP certified extra virgin olive oil. This is a great oil to use in baked goods and pairs great with chocolate confections. The oil is exceedingly versatile and can be used on fish, pork, chicken, salads and much more. It is fabulous in vinaigrettes, marinades, or simply dressing up a salad or vegetables.
Pairs beautifully with the Dark Chocolate Balsamic, Cranberry Pear Balsamic, Strawberry Balsamic, Raspberry Balsamic, and Pomegranate Balsamic.
The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. It makes an exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts and feta cheese. It adds depth to pan sauces, braised meats or compotes. Drizzle over poached fruits and ice cream for an elegant and easy dessert.