Recipe by Jessica JT
I made this the first time when I hosted Thanksgiving at my home for my family (deviating from the "ordinary" cranberry sauce.) Since then I've been asked to make this relish for Christmas, Easter, and any other holiday that involves a Turkey. Yummy, yummy. It is easy to make and one of those great recipes that you can make well in advance to take some stress from the day.
Top Review by Chef Dudo
Easy to make. I would though have liked it to jell up a bit more. The onions were hardly noticeable, maybe more onions could and should be used.
I buy lots of cranberries in the winter to be able to make sauces and relishes in the summer and this was indeed nice to be able to do.
Thanks for posting.
Made for My-3-Chefs, June 2012
- 1 large vidalia onions or 1 large other mild sweet onion, cut into thin wedges
- 1 tablespoon margarine or 1 tablespoon butter
- 1⁄4 cup craisins (I use "Craisins" to stay with the theme) or 1⁄4 cup raisins (I use "Craisins" to stay with the theme)
- 1⁄4 cup dry red wine
- 1 dash salt
- 3⁄4 cup packed brown sugar
- 4 inches cinnamon sticks
- 1 (12 ounce) package cranberries (3 cups)
- 1 cup water
Directions See How It's Made
- In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more.
- Remove from heat and set aside.
- In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.
- Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl.
- Cover and chill at least 2 hours or up to 3 days.