|¾ lb fresh cranberries|
|6 tbsp elderberry balsamic vinegar|
|1 dash salt|
Add to the onions:
¾ lb of fresh cranberries
6 tbsp of Elderberry Balsamic Vinegar
1 dash of salt
Return to a boil, lower the heat to a gentle boil, and cook, stirring occasionally, until all of the cranberries have popped and the relish is thick.
Cover tightly with plastic wrap and refrigerate.