Onion Jam w/ cranberries, balsamic and grainy mustard
2 TB olive oil
4 Lg Red onions
salt and pepper
1/2 cp lightly packed brown sugar
3 TB ACV
1/4 Balsamic Vinegar
2 TB grainy mustard
3/4 cp finely chopped dried cranberries
Carmelize onions in olive oil. Add 1/2 tsp salt, 1/4 tsp pepper. Stir in brown sugar and deglaze with ACV. Once you have gotten the pan deglazed, add Balsamic, mustard and cranberries. Heat to thick and bubbly. Taste test for salt and peper, addjust to you preference.
*If canning, scoop into perpared jars and BWB for 20 minutes.
What it tates like;
This jam lets the onions shine for sure. With the onions being complimented by the depth of balsamic, sweetness of the cranberries and the tang of the mustard. Im using this in place of cranberry sauce this Thanksgiving. Im also going to use it on grilled panini's with Brie!!!!