Cranberry Caramelized Red Onion Jam

• Preparing the Figs, Dates, and Onions
• 1 cup dried pitted dates
• 1 cup dried figs
• 2 cups water
• 2 teaspoons extra virgin olive oil
• 1 large red onion, peeled, halved, and sliced into thin half moons
• 1/4 teaspoon salt
• 1/4 cup red wine
• Finishing the Cranberry Jam
• 2 cups fresh cranberries, washed and picked over
• soak water from figs and dates
• 1/2 teaspoon lemon zest
• 1 tablespoon honey
• 1/2 teaspoon salt
• Splash freshly squeezed lemon juice

1. Bring water to a boil and remove. from heat. Put the figs and dates into the water and let rest for 20 minutes. In a medium skillet heat olive oil over medium heat and add the onions. Stir and cook until softened, add salt. Add wine, bring to a boil, reduce heat, cover partially, and cook onions until caramelized and sweet, adjusting seasoning if necessary. Your onions should be a red wine tinged soft tangled mess when you are done. Set aside.
2. In a large saucepan, add in soak water from figs and dates along with the cranberries and lemon zest. Bring to a boil and when the cranberries start to pop (about 8 minutes) and mixture bubbles, take off the heat. Strain and reserve almost all of the liquid (some stays with the fruit) and pulse in a food processor until chunky. Pour back into the saucepan and add in the honey and caramelized onions. Adjust for seasoning with salt and honey. You may need to add in a bit of the strained cranberry/fig/date liquid depending on how saucy you like your sauce. I like mine pretty chunky without any extra liquid. Serve at room temperature.

dates, dates, water, extra virgin olive oil, red onion, salt, red wine, fresh cranberries, water, lemon zest, honey, salt, freshly squeezed lemon juice

Taken from food52.com/recipes/1528-cranberry-caramelized-red-onion-jam (may not work)