Cranberry and Red Onion Relish

Submitted by JacquiStorey

"This is a fantastic relish to serve with Turkey or other meats, or as everyone I work with believes with a sharp cheese on crackers. This Relish is so yummy that it vanishes out of my work fridge faster than I can make it. I first made it last year for Christmas hampers and have had constant requests since."

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Yields: 6 cups

ingredients

• 50 g butter
• 900 g red onions, Sliced thinly or 3 large red onions
• 1 kg cranberries (if using dried rehydrate first, Frozen or fresh are fine also)
• 2 cups brown sugar, firmly packed
• 1 cup malt vinegar or 1 cup apple cider vinegar
• 1⁄2 cup balsamic vinegar
• 1 teaspoon coarse salt (Cooking)
• 4 cloves
• 1⁄2 teaspoon dried chili pepper flakes

directions

1. Melt butter in a large saucepan then add onion and cook stirring until soft.
2. Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
3. Meanwhile sterilise Jars for storage.
4. When thick pour relish into hot sterilised jars, seal immediately.
5. Store for up to 3 months in the fridge.