Click here to grab the Pairing of the Month, which is the oil and vinegar for this recipe, at 15% off the regular price.
This festive jam is absolutely heavenly with a big-flavoured cheese, like blue or goat, on a crostini. It’s also excellent on pork and chicken. The best part? It’s a breeze to whip up!
This recipe is from the Olive Oil and Vinegar Lovers Cookbook, by Emily Lycopolus — which we happen to have in stock!
1 large onion
1 tart, crisp apple
3 Tbsp Lemon-fused olive oil
¾ cup Cranberry Pear white balsamic vinegar
(Buy both the oil and vinegar together here to receive 15% off)
1 cup sugar
1 cup cranberries, fresh or frozen (no need to thaw first!)
Slice the onion into rounds. Peel and thinly slice the apple.
In a frying pan, warm the lemon olive oil over medium heat, and sauté the onion and apple together until soft, approx. 5 to 7 minutes.
Sprinkle with the sugar and continue to cook, stirring to coat the onion and apple well.
Add the balsamic vinegar, using it to deglaze the pan. Scrape up any bits that have stuck to the bottom.
Add the cranberries to the mixture, then bring it all to a gentle boil. Then, turn the heat down to low and allow it to simmer, covered, for about 20 minutes, until the cranberries have split and softened and the sauce has thickened.
If the jam is too watery, stir it constantly with the lid off, to encourage some evaporation.
Once it’s your desired thickness, remove it from the heat and let it cool to room temperature.
Keeps in the fridge in an airtight container for one week. Enjoy!