Nothing says winter like cranberries. Here is our twist on cranberry relish.
Use it as a side dish or a spread on a turkey or ham sandwich!
Caramelized Onions, Orange, Cranberry Marmalade
1 Onion Sliced Thin
Zest of 4 Oranges
Juice of 4 Oranges
1.5 C. cranberries
4 T. Sugar
Place a large sauce pot on medium-high heat. Place enough oil to cover the bottom. When oil just begins to smoke, add onions. Just enough to cover the bottom (depending on the size of your pot you may have to do this in two batches). Season with salt. When onions begin to brown add orange zest. Stir and turn down the heat to medium. Once onions are soft, add cranberry, orange juice, and sugar. Cook until all liquid is evaporated and cranberries begin to break down. Adjust your sugar if you prefer sweeter. You can either leave your chutney like this or pulse in a food processor if you prefer less chunk to your cranberries!