1. Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper.
  2. Sauté until the onion is caramelized about 15 minutes.
  3. Add cranberries, brown sugar, balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer.
  4. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally.
  5. Cool transfer to a container cover and refrigerate up to one week.
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