Tart Cranberry Onion Relish Recipes

TART CRANBERRY-ONION RELISH

Steps:

• Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

CRANBERRY SAUCE WITH CARAMELIZED ONIONS

Steps:

• Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
• When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
• Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

VIDALIA ONION-CRANBERRY RELISH

Steps:

• 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.

CRANBERRY AND RED ONION RELISH

Steps:

• Melt butter in a large saucepan then add onion and cook stirring until soft.
• 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).
• Meanwhile sterilise Jars for storage.
• When thick pour relish into hot sterilised jars, seal immediately.
• Store for up to 3 months in the fridge.