Cranberry Onion Jam

• 2 tablespoons vegetable oil
• 2 pounds sweet onions, peeled and sliced as thinly as possible
• 1/4 cup cider vinegar
• 13 cup sugar
• 2 cups fresh cranberries
• Sea salt and ground black pepper

1. Heat a large saute pan over medium-high heat, and add oil.
2. Spread onions evenly in pan, and cook without stirring for 5 minutes.
3. Stir the onions, and cook until they are deep brown in color, about 20 minutes.
4. Stir once or twice to brown onions evenly; do not allow to burn.
5. Add vinegar, sugar and cranberries to pan; mix well.
6. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes.
7. Season with salt and pepper to taste.
8. Allow to cool before serving.

vegetable oil, sweet onions, cider vinegar, sugar, fresh cranberries, salt

Taken from cooking.nytimes.com/recipes/280 (may not work)