Cranberry Red Onion "Jam"

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2 cups

Enjoy this spicy contemporary spread on crackers spread with softened Organic Valley cream cheese. (If you are gluten-intolerant, use rice or other gluten-free crackers.)

The jam will keep in refrigerator for two or more weeks.


  • 2 pounds red onions, sliced paper-thin
  • 12 cup honey
  • 23 cup dried cranberries
  • 12 cup red wine (or balsamic vinegar)
  • 14 teaspoon cayenne (or more to taste)


1. Place onions and honey in large, heavy pot over medium heat; stir until onions are well-coated. Stir in remaining ingredients.

2. Bring to simmer, and cook, stirring occasionally, until most of the liquid is reduced, 30-40 minutes. Let cool. Cover and store in refrigerator.

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