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Heat Fustini’s Extra Virgin Olive Oil in small stock pot until hot. Add the onion and jalapeno and cook over medium heat until softened, 2 to 3 minutes. Add the sherry and Fustini’s Cranberry Balsamic Vinegar and stir. Add the brown sugar and cranberries and reduce the heat to low. Cook the cranberries until soft and thickened, 10-15 minutes. Add the walnuts and raisins and continue cooking for an additional 3 to 5 minutes on low heat. Let cool and serve at room temperature.
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