CRANBERRY ONION JAM

2 tablespoons vegetable oil
2 pounds sweet onions, peeled and sliced as thinly as possible
1/4 cup cider vinegar
1/3 cup sugar
2 cups fresh cranberries
Sea salt and ground black pepper (to taste)

Heat a large saute pan over medium-high heat, and add oil. Spread onions evenly in pan, and cook without stirring for 5 minutes.

Stir the onions, and cook until they are deep brown in color, about 20 minutes. Stir once or twice to brown onions evenly; do not allow to burn.

Add vinegar, sugar and cranberries to pan; mix well. Reduce heat to low, and simmer until cranberries have wilted, 8 to 10 minutes.

Season with salt and pepper to taste. Allow to cool before serving.

Makes 3 cups
Adapted from source: Jasper White's Cooking from New England