Cranberry Relish And Caramelized Onions - Featured Recipe -
Featured Recipes

Cranberry Relish And Caramelized Onions

© Valpal | Dreamstime Stock Photos & Stock Free Images
Categories: Fruits, Relishes, Sauces, Vegetarian
© Valpal | Dreamstime Stock Photos & Stock Free Images
Step 1
4 tbsp • Saflor oil
1 ¼ lb • Onion • chopped
9 tbsp • Sugar
Heat 4 tbsp. of Saflor oil in a pot on medium heat.

Add 1 ¼ lbs chopped onions to the pot and sauté until soft, stirring frequently.

Add 9 tbsp of sugar.

Raise the heat to medium-high and continue to cook, stirring often, until the onions are caramelized.
Step 2
11 tbsp • Water
9 tbsp • Sugar
Add to the pot:

11 tbsp of water

9 tbsp of sugar

Bring it to a boil.

Stir well to dissolve all of the sugar.
Step 3
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

Stir well.

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.
The relish can be made up to 5 days in advance.

Excellent for venison, fowl, turkey.


merkin4 • 11/25/2011
Spectacular dishEasier than I would have thought. Used Raspberry Balsamic Vinegar instead. Very tasty just as a pretzel dip, too.
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