Ingredients
2 tablespoons olive oil
1 cup sliced onion, loosely packed (about 1/2 onion)
1 jalapeno, half the seeds removed, finely minced
1 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Calvados
2 cups fresh cranberries, about 7 1/2 ounces (see Note)
1/2 cup brown sugar
1/2 cup water
1/4 cup freshly squeezed orange juice
Preparation
Heat the olive oil in a medium sauce pan over medium heat. Add the onion, jalapeno, salt and a few turns of black pepper. Saute until onion is caramelized, about 15 minutes. Add the Calvados and cook until almost all the pan is almost dry, about 2 minutes. Add cranberries, brown sugar, water and orange juice. Bring to a boil, then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool, transfer to a container, cover and refrigerate up to 1 week. Note: If using frozen cranberries, make sure to bring them to room temperature before using.
