Vidalia Onion-Cranberry Relish
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.
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READY IN: 45mins
SERVES: 12
YIELD: 1/4 cup servings
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄4cup dry red wine
- 1dash salt
- 3⁄4cup packed brown sugar
- 4inches cinnamon sticks
- 1
- 1cup water
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DIRECTIONS
- 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.
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