1. Combine all ingredients, except for the Classic Cutlets, in a 2 qt saucepan.
2. Turn heat to medium and bring to a simmer.
3. Cook and reduce the sauce by half, roughly 60 minutes.
4. Season each side of the Classi Cutlets with a pinch of kosher salt and ground black pepper.
5. Place 2 TBSP of canola oil in a skillet and turn on medium heat.
6. Cook Classic Cutlets for 6-7 minutes, flipping frequently.
7. Remove Classic Cutlets from the heat and allow to rest for 2 minutes prior to serving.
8. Top each cutlet with ¼ of the warm cranberry relish.
