Directions:

Wash and pierce potatoes. Bake in 375 F F oven until tender - approximately 50 minutes. Cool completely in refrigerator.

Slice cooled potatoes in 1/4" rounds and brush both sides with olive oil. Grill on stovetop grill pan or barbecue until nicely marked.

Top individual slices with a heaping tablespoon of Red Onion Marmalade.

Red Onion Marmalade

• 3 large red onion
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1/3 Cup dried cranberries
• 1/2 Cup port wine
• 1 Cup orange juice
• 1/4 Cup water
• 2 Tbsp brown sugar - packed tightly
• 2 Tbsp balsamic vinegar
• Zest of two oranges

Soak cranberries in port. Peel onions and slice very thin on mandolin. Heat butter and olive oil over low heat. Add slice onions and saute slowly for 15 minutes - stirring often. Onions should be lightly caramelized. Add cranberries and port, orange juice, water and brown sugar and bring to boil. Boil gently until mixture is reduce to the consistency of a thick marmalade.

Remove from heat and stir in balsamic and orange zest.

Allow to cool.