Recipe

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• 1 large red onion, thinly sliced
• 1 garlic clove, minced
• 1 cup. port wine
• 1 cup. burgundy wine
• 1/2 cup. fresh orange juice
• 1/3 cup. honey
• 1/4 cup. balsamic vinegar
• 1 tsp. orange zest

• 1 In a medium skillet coated with cooking spray, cook the onion over medium heat until caramelized.
• 2 Add garlic and stir for a minute.
• 3 Add port and simmer for 10 minutes, stirring.
• 4 Add remaining ingredients and reduce the liquid to a marmalade consistency.
• 5 Remove from heat, and let stand until cool. Refrigerate, and warm to room temperature before serving.