Cranberry Onion Relish
Once you make your own cranberry sauce for the holiday table, you'll never go back to the canned version again. It's so easy to prepare and also works great as a sandwich topping or alongside pork chops. You can add 1/2 cup of chopped pecans for extra added sweetness and crunch, if you like.
PREP TIME
5 minutes
COOK TIME
5 minutes
Ingredients
1 12oz package fresh or unthawed frozen cranberries
2 cups yellow or sweet onion, finely chopped
1 12oz jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)
2 cups yellow or sweet onion, finely chopped
1 12oz jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)
Directions
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.
Looking for inspiration? Try these recipes:
Spanish Chicken with White Beans
Spicy Eggplant Masala
Smoked Salmon Toasts
