- 1 large onion
- 1 tart, crisp apple (Granny Smith)
- 3 TBSP Olive Sprig Lemon Olive Oil
- 1 cup granulated sugar
- 3/4 cup Olive Sprig Cranberry Pear Balsamic
- 1 cup cranberries, fresh or frozen (no need to thaw)
Slice the onion into rounds. Peel and thinly slice the apple.
In a frying pan, warm the Lemon Olive Oil over medium heat. Add the onion and apple slices and sauté until they are soft (about 5-7 minutes). Sprinkle them with the sugar and continue cooking and tossing to coat. Add the Cranberry Pear Balsamic and deglaze the pan to get up any pieces that may have stuck. Add the cranberries and bring to a gentle boil. Turn down the heat to a simmer, cover, and cook for about 20 minutes until the cranberries have split open, become soft, and the mixture has thickened.
If the mixture seems watery, remove the cover and continue to cook, stirring constantly until the juice evaporates. Once the mixture has thickened, remove it from the heat to cool completely.
Refrigerate in an airtight container. The jam will keep for up to a week.
Note: Try this jam over blue cheese or goat cheese on a crostini, flatbread, or toasted pita chips!