Cranberry Apple Onion Balsamic Jam

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1 large onion, peeled, sliced into rounds

1 tart crisp Granny Smith Apple, peeled and thinly sliced

3 Tbsp Lemon Olive Oil

3/4 cup granulated sugar

3/4 cup Cranberry Pear Balsamic

1 cup fresh or frozen cranberries (no need to thaw if frozen)

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Heat olive oil and sauté onion and apple until soft, 5-7 minutes. Sprinkle with sugar and continue to cook until onion and apple are coated well with sugar. Add balsamic and use to deglaze the pan, scrapping up any bits that may have stuck to the pan. Add the cranberries, bring to a gentle boil, reduce heat and simmer covered for about 20 minutes, until cranberries are soft and sauce has thickened. Remove from heat and cool to room temperature. Will keep in fridge for a week.

Great with pork or chicked. Top crostini with bleu cheese or goat cheese, add the jam and enjoy!