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Onion Marmalade

8 cups purple onions, quartered and chopped somewhat finely
1/2 cup olive oil
1 cup cassis
1 cup dry red wine
1/3 cup balsamic vinegar
2/3 cups of dried cranberries
1 tsp of salt

Chop up the onions and saute in the olive oil over medium low heat
for half an hour or so stirring every few minutes. You can turn
the heat down further and put a lid on the pot if you want. The
idea is to get the onions really soft but not brown all.

Add all the other ingredients and cook over medium heat for 1/2
hour to 45 minutes until the stuff thickens a good bit. Stir to
ensure that it doesnt stick. It should still be wet, but really
thick, about like porridge.

Put it into sterilized jars. It will keep for a good long time.
Refrigerate when it is opened.

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