Cranberry Onion Jam

• 2 tablespoons olive oil
• 1 cup sliced onion, loosely packed (about 1/2 onion)
• 1 jalapeno, half the seeds removed, finely minced
• 1 teaspoon kosher salt
• Freshly ground pepper
• 2 tablespoons Calvados
• 2 cups fresh cranberries, about 7 1/2 ounces (see Note)
• 1/2 cup brown sugar
• 1/2 cup water
• 1/4 cup freshly squeezed orange juice

1. Heat the olive oil in a medium sauce pan over medium heat. Add the onion, jalapeno, salt and a few turns of black pepper. Saute until onion is caramelized, about 15 minutes.
2. Add the Calvados and cook until almost all the pan is almost dry, about 2 minutes.
3. Add cranberries, brown sugar, water 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.
4. Cool, transfer to a container, cover and refrigerate up to 1 week.
5. Note: If using frozen cranberries, make sure to bring them to room temperature before using.

olive oil, onion, kosher salt, freshly ground pepper, calvados, fresh cranberries, brown sugar, water, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/member/views/cranberry-onion-jam-50159525 (may not work)